Brown Chicken Stock
Roasting the chicken and vegetables imbues the stock with deep color and flavor. This recipe employs both boiling and simmering to different effect. Boiling water helps release the fond, or browned bits that stick to the bottom of the roasting pan; this process, called deglazing, enriches the stock. The secret to keeping the stock clear is to simmer very gently so that none of the fat or insoluble specks of protein emulsify into the liquid but instead float to the top where they're easily skimmed off. The long cooking time depletes the chicken of most of its flavor and texture, so the meat is best discarded or offered to pets (discard bones). Refrigerate stock up to one week, or freeze in one-cup increments for up to three months.
Recipe by Cooking Light March 2008
