Brown Chicken Stock

Stock is the flavourful liquid which is an extract from the bones the flavour and the aroma of the stock is delightful. The stocks are the supplement of water. If we use stock we don't wanna use the water. It is a flavourful liquid.

Nutritional Value:-

Chicken Broth	Chicken Stock
Calories	38	86
Carbs	3 grams	8.5 grams
Fat	1 gram	3 grams
Protein	5 grams	6 grams
Thiamine	0% of the RDI	6% of the RDI
Riboflavin	4% of the RDI	12% of the RDI
Niacin	16% of the RDI	19% of the RDI
Vitamin B6	1% of the RDI	7% of the RDI
Folate	0% of the RDI	3% of the RDI
Phosphorus	7% of the RDI	6% of the RDI
Potassium	6% of the RDI	7% of the RDI
Selenium	0% of the RDI	8% of the RDI
Copper	6% of the RDI	6% of the RDI

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Ingredients:-

1. Chicken Bones, 4 kg
2. Mirepoix, 500 grams
3. Water, 6 litres 
4. Sachet d'epices, 1 no.
5. Tomato Paste, 50 grams
6. Yields, 4 litres

Method Of Cooking:-

1. Clean and wash the chicken bones to remove any dirt and blood. Crack the bones for better flavour.
2. Roast the bones in the oven till they are brown. Put in cold water and slowly bring to boil. Discard the water as it will have impurities such as coagulated blood and refill the pot with fresh cold water and bring to a boil. add tomato paste and simmer the stock for eight to ten hours.
3. Add the roasted mirepoix only in the last one hour remaining and the sachet 30 minutes before the finishing time.
4. Skim the stock from time to time, as the impurities will rise to the top.
5. Remove from the fire, strain, and cool immediately for further usage. 
6. Strain the stock and cool immediately.
7. Refill the pot with more water and boil for one hour to get a remoulade.

Remarks:-

• Roast the chicken bones in the oven.
• The initial blanching phase removes impurities resulting in a clean flavour and clean colour.
• White mirepoix:- onion, carrot and celery finely chopped.
• Sachet d' epices is a French word which means sachet of spices.
•  In sachet of spices:- bay leaf, whole black peppercorn, parsley and garlic tie in a muslin cloth to extract the flavour of spices in the liquid.
• Add the roasted mirepoix on top along with any other desired flavour.
• Simmer the stock for two hours and then strain it.