Terrance Brennans Brown Chicken Stock Recipes

TERRANCE BRENNAN'S BROWN CHICKEN STOCK

Steps:

• Preheat oven to 375 degrees.
• Place chicken parts in a large stockpot. Pour enough cold water over chicken to cover by 2 inches. Place pot over medium heat and bring to a boil. Cook chicken for 5 minutes, skimming off any impurities and foam from the surface. Drain chicken, rinse, and transfer to a roasting pan.
• Drizzle oil over chicken and toss to combine. Transfer to oven and roast chicken, turning occasionally, until golden brown, about 35 minutes. Add leeks, onions, carrots, and celery to roasting pan and toss to coat with oil. Return to oven and roast mixture until vegetables are caramelized, about 20 minutes. Add tomato paste and toss to coat chicken and vegetables.
• Transfer contents of roasting pan to a large clean stockpot and cover with enough water to cover chicken mixture by 4 inches (about 6 1/2 quarts of water). Add 1 tablespoon salt. Bring to a boil over high heat. Reduce heat to a simmer and cook for 90 minutes, frequently skimming off any impurities from the surface. Add bay leaves, thyme, and peppercorns, and continue cooking and skimming surface for 30 minutes more. If cooking liquid starts to evaporate below the level of the solids, add enough water to cover.
• Remove stockpot from heat and let stand until all solids sink to the bottom of pot, about 15 minutes. Ladle stock through a fine mesh sieve set over a large airtight container; discard solids. Let stock cool and use right away or cover and refrigerate for up to 3 days, or freeze for up to 3 months.

CHICKEN BREASTS

Steps:

• Using a pastry brush, lightly coat a chicken breast with mustard on all sides. Place in bread crumbs and firmly press down. Turn and repeat until entire breast is coated with crumbs. Set aside and repeat with remaining five breasts.
• Preheat oven to 350 degrees. Meanwhile, heat half the butter or olive oil in a 10-inch saute pan over medium heat for 30 seconds. Add 3 breasts and cook for about 2 minutes, until golden brown. Remove to a baking sheet and repeat with the remaining 3 breasts. Set baking sheet in hot oven for 10 minutes. Remove and cover to keep warm. Serve with Morel Sauce, if desired.
• Place butter and minced shallot in a 1-quart saucepan over medium heat. Cook until translucent. Add morels and a pinch of salt. Cook for 3 minutes, stirring occasionally. Add white wine and reduce by two-thirds. Add heavy cream, turn down the heat and simmer for 20 minutes, until the sauce coats the back of a spoon.
• Season with salt and pepper to taste. Keep warm until ready to serve with chicken breasts.
• Yield: ample to sauce 6 servings

WHITE BEAN BRANDADE

Steps:

• For the beans: Quarter the carrot, onion, and celery. In a 4-quart saucepan, sweat the vegetables and garlic with the bacon for 3 minutes. Add the beans and cover with twice the volume of chicken stock or cold water. Bring to a boil and reduce the heat to a simmer. Cover and cook for 2 hours or until soft. Remove from heat and cool in liquid. Remove vegetables and bacon, and drain well. Makes about 1 quart of beans. For the brandade: Place the cooked beans, anchovies, Parmesan, garlic, and rosemary in a food processor. Puree until smooth. Add olive oil in a steady stream while blending. Season with salt and freshly cracked white pepper.

HEARTY LENTIL SOUP WITH BACON AND HERBS

Steps:

• Combine onion, celery, carrot, bacon and garlic in heavy Dutch oven. Stir over medium-high heat 2 minutes. Reduce heat to medium-low; cover and cook until vegetables are tender, about 7 minutes. Uncover; add 7 cups broth, lentils, thyme and bay leaf and bring to boil. Reduce heat and simmer uncovered until lentils are tender, stirring occasionally, about 45 minutes. Discard thyme sprigs and bay leaf.
• Transfer half of soup to processor; cool slightly. Puree until smooth. Return puree to Dutch oven. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Bring soup to simmer, thinning with more broth, if desired. Season soup to taste with salt and pepper.
• Combine parsley and chives in small bowl. Ladle soup into bowls. Sprinkle parsley mixture over and serve.

BROWN BASMATI WITH COCONUT, ALMONDS AND CURRANTS

Steps:

• Preheat oven to 350 degrees. Mix chicken stock and coconut milk together, and set aside.
• Heat 1 tablespoon butter or oil in a heavy ovenproof 2-quart casserole or saucepan with a lid. Add onion and 1/4 teaspoon salt and cook over low heat until onion is transparent.
• Stir in the rice, curry powder, cayenne pepper, bay leaves and currants, and mix. Add chicken stock and coconut milk, bring to a boil and stir. Taste liquid, and add more salt if necessary. Cover, and place in oven for about 45 minutes, until rice is just tender and liquid has been absorbed. Set aside, covered, for 5 minutes.
• While rice is baking, heat remaining butter or oil in a skillet, add almonds and coconut and saute, stirring constantly, until they are toasted. Remove from heat, and keep stirring until mixture stops sizzling.
• Fold almonds and coconut into the rice. and serve.

BROWN GAME STOCK

Steps:

• Heat oven to 400 degrees. Rinse and pat bones dry. Place in a roasting pan and roast for 20 minutes, or until they begin to brown.
• Add carrots, celery, onion, and tomato paste and continue roasting, stirring occasionally, for 30 minutes more, or until brown and caramelized.
• Transfer bones and vegetables to a stockpot. Skim off and discard fat from pan; add 1 cup water. Cook over medium heat, scraping up brown bits. Transfer to stockpot. Add remaining water and ingredients.
• Bring stock to a boil and simmer over very low heat for about 5 hours, skimming often to remove any foam.
• Remove pot from heat and let cool slightly. Strain stock carefully through a cheesecloth-lined sieve. Cool completely. Stock can be frozen until needed.