I'm just a 15 year old high school student in the Philadelphia suburbs with a love for food. I have an apprenticeship at Lacroix at the Rittenhouse, and will be writing about my experiences there, as well as anything else that strikes my palate.
Wednesday, August 19, 2009
The #1 reason to make your own chicken stock...
May be because you can reduce it down to this, a thick gelatinous chicken jus that tastes delicious on any meat. I would even eat this with asparagus. You just can't get this from reducing canned stock, which doesn't have the necessary gelatin.
To make this I simply took about two cups of frozen chicken stock and boiled it down. When I made my stock a few months ago, I roasted the bones for a long time, and really browned them up well, therefore making the stock really rich and hearty. If you didn't do this but still want a rich chicken jus, roast some chicken bones, deglaze the pan by throwing in some mirepoix, browning those veggies, and then deglazing that with the stock and cooking the liquid down till its real nice and thick.