Brown Chicken Stock
photo by maryjane in spain
- Ready In:
- 5hrs
- Ingredients:
- 8
- Yields:
-
2 quarts
ingredients
- 5 lbs chicken bones
- 10 cups water (or enough to cover the chicken by 2 inches)
- 1 large onion, cut into 1 inch chunks
- 2 carrots, cut into 1 inch chunks
- 2 stalks celery, cut into 1 inch chunks
- 1 bay leaf
- 10 peppercorns
- 1 bunch parsley stems
directions
- Rinse the bones twice in cold water to remove the blood.
- Preheat the oven to 450º F.
- Place the rinsed bones in a roasting pan and roast, stirring occasionally, until well browned all over.
- Transfer to the stockpot and simmer the bones in water to cover for 30 minutes.
- During this time, skim carefully.
- Meanwhile, put the vegetables in the same roasting pan and roast until brown all over, then add to the soup pot.
- Put the hot roasting pan over medium heat and add ½ cup dry white wine or water.
- Stir and scrape up all the browned bits from the bottom and sides of the pan and pour into the stock.
- Add bay leaf, peppercorns and parsley stems.
- Continue to simmer very slowly, uncovered, for 4 hours.
- Cool, strain, then refrigerate overnight, and scrape off the fat.
- If I want a concentrated stock, I boil the stock until it is half its volume.
- Refrigerate or freeze until needed.
- note: Rinsing the bones and then skimming during the first 30 minutes yields dividends in clarity and refinement of flavor.
- You can dispense with the rinsing and skimming, however.
- Just put all the ingredients in a pot, bring to a boil, and follow the recipe from there.
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Reviews
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I used turkey wings instead of the bones. I also left the skin on the onion for even more color. Otherwise, I followed the recipe as written. It made quite a bit of beautiful golden brown stock with a fabulous flavor. I now have a good supply in the freezer. Thanks for sharing this Mean Chef. No more canned stuff for me.
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The only change I made was that I roasted a whole chicken first, removed the meat I wanted, saved teh pan drippings for the stock and broke up the carcass and then browned it in the oven again scraping up all the good stuff off the bottom of the pan to add to the stock. Followed the rest to a T and it is the richest and best tasting chicken stock I have ever had. No more store bought stock for us. I froze it in 2 cup bags. Because it was not clear stock I strained it through a seive lines with cheese cloth. Thanks for a great recipe!
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Tweaks
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This was great- I used leftover bones from breasts I deboned and thyme instead of the bay leaf. My only qualm: skimming the broth during the first 30 minutes? I really could not figure out how I was supposed to be doing this and my broth did not turn out clear, perhaps due to this. I just about halved the recipe and ended up with exactly a quart. I'm sure if I had figured out how to make this clear and pretty I would have been happier, but I just don't know what happened. It still tasted great in your Corn Chower (#51155), where the clarity didn't really matter. Thanks!