Use Fried Chicken for a Quicker Brown Chicken Broth
Traditionally, brown chicken broth is made from chicken bones that are roasted until dark brown, but cooking instructor (and Skillet member) Helen Rennie offers a convenient, quick way to cook it.
First, a quick guide to French chicken broths: The clear soft white broth (also known as light broth) is made from raw chicken meat and is used for soups and deglazes, while the brown chicken broth, which is made from fried chicken pieces, imparts deep taste. taste for a wide range of classic sauces and stews.
Here’s Helen’s tip for making brown chicken broth: Choose a store-bought grilled chicken without salt. Since the poultry is already fried, no additional oven time is required, and the fried poultry gives your broth a complex meaty flavor, as well as a lot of collagen for a liquid that can be used later as a companion for duck, beef, etc. pork, or any another protein. Note that the no-salt option is important, otherwise your broth (yes, broth ) will be too salty.
In her video, she also points out the huge difference between store-bought and home-grown goods, showing examples of both versions after being cut sixfold. The homemade version has a gel-like consistency that can give a frying pan an awesome consistency, while the store bought version lacks firmness and tastes too seasoned. Watch the video below for more tips and a step-by-step guide to making brown chicken stock with store-bought grilled chicken.
Brown chicken broth | Helen’s Kitchen Channel (YouTube)
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