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24 December, 2007

White and Brown Stock

Posted in : recipes on by : Dave
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0 When making chicken stock, using raw chicken will give you “white” chicken stock, while using a roasted bird will give you “brown” chicken stock. According to Escoffier, white stock is used for the base of white sauces. Brown stock should be the color of “fine burnt amber” and used for the base of soups
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