Day 243 - Brown Chicken Stock

Brown Chicken Stock (p. 52)

I made this days ago, and I forgot to write about it!

This is like the Brown Stock, except instead of beef bones, you use chicken bones. And unlike the Brown Stock, this only takes 3-4 hours, instead of 11-12 hours. There are a few other little changes: omit garlic, use less tomato paste and fewer herbs. But overall it's the same concept.

Interestingly, Martha says this chicken version is appropriate for use in more robust dishes, like braised meats. I think I can understand what she means. You'd think the beef version would have a more aggressive flavor, but it's actually quite delicate. The chicken version is definitely more assertive.

And a whole lot easier. :-)

Jeff: A
Martha: A

Until we eat again....