Brown Chicken Stock Recipe
Servings: 3-4 quarts
This rich, luscious stock is a wonderful foundation for sauces, gravies, soups, and braises.
- 5 lbs. chicken parts (necks, backs, carcasses, wings, bones)
- 2 yellow onions, roughly chopped
- 3 large carrots, peeled and roughly chopped
- 2 celery stalks, roughly chopped
- Water to cover
- 3 garlic cloves, crushed with peel on
- 1 bay leaf
- 4 thyme sprigs
- 10-12 parsley stems
- 8 whole black peppercorns
- Preheat oven to 400oF.
- Place the chicken parts in a shallow roasting pan and place in oven to roast for about 20 minutes or just starting to brown.
- Add onions, carrots, and celery to roasting pan and toss together with the bones.
- Return pan to oven and roast for another 10-15 minutes or until the bones and vegetables are all browned.
- Remove contents from roasting pan and place in a deep stock pot on the stove.
- Drain off any grease from roasting pan and then place pan on stovetop over high heat.
- Add about an inch of water to the pan and as the water simmers scrape the browned bits from the bottom of the pan with a wooden spoon.
- Add the contents of the roasting pan to the stock pot with the bones and vegetables.
- Add enough water to the pot to cover the contents by about 2 inches.
- Turn the burner on high and bring the pot to a rapid simmer.
- Once simmering, turn the heat under the pot down and use a ladle to remove the froth that rises to the surface.
- Place the remaining ingredients in a piece of cheesecloth and tie into a bundle with kitchen twine.
- Add to the stock pot.
- Allow the stock to remain at a slow simmer for about 3 hours, adding more water if the water level goes beneath the solid contents of the pot.
- Strain the stock into a cheesecloth lined strainer and press gently to extract as much liquid as possible from the solids.
- Cool the stock down completely over an ice bath and then place in the refrigerator until chilled and the fat has solidified on the surface.
- Lift the fat from the surface of the stock and store the stock in the refrigerator for 3-4 days or in the freezer for up to 6 months.
Browse Culinary Arts Schools & Colleges
Refine School Matches
Results open in new window
Matching School Ads
Culinary Arts (AS)
The Art Institutes system of schools , San Bernardino
- Art of Cooking (D)
- Culinary Management (BS)
Read less [-]
- Program areas include Culinary Arts, Culinary Management, and more
- Students are taught cooking styles from around the globe, including Classical European, Asian, and Latin cuisine
- Curriculum designed to prepare students for a career as a chef, with course topics that include Culinary Techniques, Management by Menu, and Nutrition
- Alumni have appeared in reality competition shows such as Top Chef
- Flexible Scheduling
- Financial Aid
- Transferable Credits
Italian Culinary Experience
International Culinary Center , Campbell
- Hands-on culinary education with focused attention on each student
- An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
- 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
- Programs in Culinary Entrepreneurship, Professional Culinary Arts, Professional Pastry Arts, and much more
- Campuses in New York and Silicon Valley with nearby housing available
Institute of Culinary Education , New York
- Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
- Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
- Externship opportunities are available at numerous famous New York City restaurants.
- Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
- Flexible Scheduling
- Financial Aid