refrigerating chicken stock before use

So I read on a book to keep the stock for 2 days before using. Recipe is just a typical blonde stock simmered, skimmed ,strained and decanned. whats the reason for this?

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brian_martin2001

I'm not sure the book's author's reasoning behind this, but I would assume that it's to allow the flavors to marry a bit better. If you make a braise, or a stew, or something similar, I find that letting it set in the refrigerator for a day always improves the flavor. I'm guessing it's the same with what you're reading.

shadowremorse

yeah thats what i thought at first glace. but everything has been strained out, so it what flavor is in the stock is in the stock right? wondering is there any science behind this practice

tshewman

Though not familiar with their methods and choice of cooking the aromatics, even with rigorous straining, fat will typically rise to the top and can be more easily skimmed after an overnight in the fridge. This "may" be another item they are considering and the amount of gelatin from the chosen stock.

Brandon_Byrd_40557

There is no reason to do this. What book was this in?

Manfred__101170

There is particular no other reason to have a chicken stock refrigerates for two days than giving it a more compact flavor.

Fresh made chicken stock carry’s a lighter flavor compared to a 24h or 48hr refrigerated one. Basically, soon after the broil, at lower (room) temperature, the fermentation/ decay process starts. Enzymes and Bakteria count responsible for the process.

Common kitchen knowledge; leaving a stock at room temperature most probably will get “sour” within 24hr or 48hr, depending on the condition. High air humidity seams to exhilarate the process.

Keeping the stock refrigerated for two days slows the fermentation/ decay process to a level giving the stock a deeper, apparently more complex flavor, after 3 -4 days it tips the point and drops over the edge, even if refrigerated.

Love my stock fresh for a plain chicken or beef soup, 2 -3hr cooking time. Have it all simmer for 12 -14 hr and refrigerate it for 24 hr if I want to prepare for a Ramen the same day ore going to further reduce it to prepare for a sauce or demi-glace.

On the Point; its just about how you prefer the compactness of flavor of your stock. Light or more complex.

If one writes a book and pronounce a step as guideline, courtesy to the reader request to state why its don what its recommended, provide the author really knows by himself.