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Preview: Chicken Short Stockby Tony M in Rouxbe Videos Chicken short stock is an easy alternative, when you don't have any stock on hand. It can also be used to enhance or expand an existing stock.
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Step 1: Preparing Your Mise en Place
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To start your mise en place, first prepare the mirepoix by roughly chopping the onion, celery, carrot and leek (keep the leek separate, as it will be added later). Next, using the heel of a large, heavy chef’s knife, carefully chop up the bones (1). You could also ask your butcher to do this for you.
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Step 2: Caramelizing the Bones and Mirepoix
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To start, heat a large, stainless-steel pan over medium-high heat. Add the oil and once hot, add the bones in a single layer. You may need to do this in two batches, so you don’t overcrowd the pan. Let the bones brown without touching them for a couple of minutes. Then flip them over and continue to cook on the other side until nicely caramelized. As the bones cook, the hot fat will splatter and be quite messy. To avoid this, you could roast the bones in the oven. However, caramelizing in a pan is much faster. Once the bones are caramelized on both sides, transfer to a plate and continue with the remaining bones. When finished, set aside and drain most of the excess fat from the pan. Add the mirepoix and cook until nicely browned. Toss occasionally, and once softened and caramelized, deglaze with the white wine. Once the wine has reduced, transfer the vegetables to a medium pot. Add the reserved bones and cold stock to the pot (2). You could use water if you like, but the stock will add additional richness and flavor. The liquid should cover the bones by about 2 inches. Let simmer over medium heat for about 1 ½ to 2 hours.
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Step 3: Cooking the Short Stock
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As the short stock comes up to a simmer, skim off any excess fat and impurities that rise to the surface. During the last 30 minutes of cooking, skim one last time to remove any excess fat. Then add the bouquet garni, by gently pushing it underneath the surface.
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Step 4: Finishing the Stock
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Once the stock is ready, carefully strain it through a sieve. For an even finer stock, strain it again through a sieve lined with cheesecloth. Now you can either cool the stock over an ice bath, and then store in the refrigerator or freezer. You can also use it immediately to form the base for many great dishes and sauces.
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Notes
(1) You need a heavier European Chefs' Knife or Cleaver to chop through bones. You could easily chip or damage the cutting edge of thinner, lighter-weight knives, such as Japanese-style knives.
(2) Short stock is often made when you have no stock on hand, so if you don't have chicken stock, don't worry. Water is fine as you will be flavoring it with the bones and vegetables. You could also add a low sodium canned or store-bought chicken stock and this recipe will only make it better. If you add water, just make sure to add cold water (not warm or hot) and follow the stock making principles in the Rouxbe Cooking School.
Go to School and Learn About:
Short Stock: nac.rouxbe.com/school/sections/17/objectives
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Comments
I don't quite understand the difference between a short stock and a regular stock...it says here it's great in a pinch if you don't have stock on hand, then tells you to boil the stock bones in...stock.
Am I missing something?
There is really no difference, they are both deliciously flavored liquids. Short stocks are usually cooked for a shorter period of time with the ingredients being cut smaller, so you can extract more flavor in a shorter period of time.
You can absolutely use water to make a short stock. We used stock as our liquid just to show that it is a great way to enhance a store bought stock.
I usually always use stock to make my short stock just for that added layer of flavor and richness. But again, water will work just fine.
The instructions tell you to add the oil, but I do not see where the amount is given?
Hi there,
The recipe has been updated. You can check out the Short Stock Lesson in our Cooking School nac.rouxbe.com/school/sections/17/objectives There is great information in all of our Stock-Making Lessons.
Happy Cooking!