If you want stews, braises, and sauces with a deep, complex, roasted flavor, then brown chicken stock needs to be in your repertoire. Made from roasted chicken bones and aromatic vegetables, it’s one of the most versatile stocks, able to hold its own in a wide range of dishes, whether they feature chicken, pork, duck, beef, or another meat. Using a pressure cooker speeds up the extraction of flavor and gelatin, producing a great stock in much less time than a stock made on the stovetop. It’s a good idea to always keep a couple quarts of this in your freezer.
Published at Wed, 14 Nov 2018 12:55:34 +0000