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. 
Check out the awesome shirt
8 comments:
That's way too complicated per moi but you are absolutely adorable.
I was with you all the way until mirepoix. What is that?
Im so much more of a baker :)
that tastes delicious on any meat.... and beyond. Buttered chicken stock with scallops. Also with salmon/ smoked salmon. Makes a great dressing for new potatoes too, or addition to mash potato.
And then being frugal I pick the last bits off the chicken bones once they been boiled up and use them for toasties or curry in a hurry.
I agree with Mandoline. I have no idea what half that post meant, but you are completely adorable. And I love that shirt.
Where did you get that shirt?
Technically, mirepoix is 2 parts onion, 1 part celery and 1 part carrots (but I just use what I have on hand in no real ratio).
wish I could tell you where I got the shirt, I got it as a Christmas gift.
I always fear that the good flavor inside the bones won't make it into the stock. It's inside, the stock is outside! Break or chop the bones? Or is that a bad thing to do? I'm pretty sure I'd have to skim the stock more. But if more good flavor came from breaking or chopping open the roasted bones, I'd be glad to do a little more skimming. What do you think?
I've got bags of bones waiting to make stock! ..I'll soon post on my blog(the outlaw gourmand)a recipe for a roux based red chicken mole'..it's French technique with old nana style Mexican spices..it's no Rick Bayless but I'm sure you would love it
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