Hot Broth at Castle Leoch (Brown Chicken Stock)
Outlander Kitchen
I love having homemade chicken stock available for recipes, but every time we've made a recipe that calls for this one in particular, I haven't had it available. So it's been on my list to make for a while, and a few weeks ago I noticed that my bag of frozen chicken bits finally had enough for the recipe!
Before this, I had never used tomato paste in chicken stock so I was curious whether it would taste like tomatoes. I think it gives the broth a deeper brown color, especially after having been browned in the oven, but doesn't really add a distinct tomato flavor.
I used about half of this to make some chicken soup, which turned out delicious. You'll see it in another video soon! We were supposed to use it for the gravy in Claire's Roast Chicken (https://cookwithheather.com/Outlander-Kitchen-Claire%E2%80%99s-Roast-Chicken/), and I'm sure it would have been even more tasty if we had.
You can sip it solo, of course, but don't forget to add some salt. There's no added salt in this recipe, but it's still amazing to me how much more flavor comes out with just a little.
I was kind of surprised that my broth didn't gel in the fridge. I would normally cook this longer, but I followed the recipe (mostly) so I'm not sure if that's why this did not when mine usually does, or if there's another reason. If you know, tell me in a comment!