A quick and easy brown chicken stock recipe that you can use for multiple French poultry base dishes sauce and stews. this technique uses the classic French technique where water is replace with off the shelf brown stock to supercharge the flavor and reduce the cooking time to 30 minutes
This delicate, aromatic chicken stock is used in the preparations of many dishes. It may be frozen in small containers for future use. this chicken stock is ideal when you are looking at recycling chicken bones when making a recipe using a deboned chicken.