Chicken or Beef Stock
Chicken or Beef Stock is a meat ingredient where cut size, trim, and surface moisture matter. Keep the pieces dry for browning, cook to the texture the dish needs, and season with control.
Identity
Meat cut
Size, trim, and surface moisture shape browning.
Pat the surface dry before browning and give the pieces room in the pan. Match the cut size to the cooking method, then season in stages so the dish stays balanced.
Reference image
Chicken or Beef Stock reference image.
Source: Wikimedia Commons
Forms, States, and Preparations
Why It Works
Cutting the potatoes into thick discs with two flat sides makes them easy to brown and then braise in a skillet. Fortifying stock with gelatin turns the braising liquid into a rich sauce. Finishing the dish in the oven helps to produce fondant potatoes' characteristic "melting" tenderness.
Source: Pommes de Terre Fondantes (Fondant Potatoes)
Substitutions
Chicken or Beef Stock -> Beef Stock
1 1/2 cups homemade chicken or beef stock, or store-bought low-sodium chicken broth, plus extra as needed
The source lists this as an alternative in the same ingredient row.
Chicken or Beef Stock -> Store-bought Low-sodium Chicken Broth
1 1/2 cups homemade chicken or beef stock, or store-bought low-sodium chicken broth, plus extra as needed
The source lists this as an alternative in the same ingredient row.
Chicken or Beef Stock -> Plus Extra As Needed
1 1/2 cups homemade chicken or beef stock, or store-bought low-sodium chicken broth, plus extra as needed
The source lists this as an alternative in the same ingredient row.