dcsimg

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

Preparation:

  1. Preheat oven to 400oF.
  2. Place the chicken parts in a shallow roasting pan and place in oven to roast for about 20 minutes or just starting to brown.
  3. Add onions, carrots, and celery to roasting pan and toss together with the bones.
  4. Return pan to oven and roast for another 10-15 minutes or until the bones and vegetables are all browned.
  5. Remove contents from roasting pan and place in a deep stock pot on the stove.
  6. Drain off any grease from roasting pan and then place pan on stovetop over high heat.
  7. 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.
  8. Add the contents of the roasting pan to the stock pot with the bones and vegetables.
  9. Add enough water to the pot to cover the contents by about 2 inches.
  10. Turn the burner on high and bring the pot to a rapid simmer.
  11. Once simmering, turn the heat under the pot down and use a ladle to remove the froth that rises to the surface.
  12. Place the remaining ingredients in a piece of cheesecloth and tie into a bundle with kitchen twine.
  13. Add to the stock pot.
  14. 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.
  15. Strain the stock into a cheesecloth lined strainer and press gently to extract as much liquid as possible from the solids.
  16. 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.
  17. 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
Hide filters
  • SUBJECT

    See More

  • DEGREE

    See More

  • PROGRAM TYPE

  • START TIME

    LOCATION
    Please enter valid US or Canada Zip.
            Results open in new window

            Searching Searching ...

            Matching School Ads
            5 Program(s) Found
            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
            • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
            • Offers programs in design, media arts, fashion, and culinary.
            • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
            • Over 50 campus locations nationwide.
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            5 Program(s) Found
            • 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.
            Show more [+]
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            4 Program(s) Found
            • 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
            Show more [+]
            2 Program(s) Found
            • Ranked among the Best Colleges in the South in 2015 by U.S. News and World Report.
            • Ranked the 13th  Best College for Veterans in 2015 by U.S. News and World Report.
            • A private institution founded in 1977 with a current total undergraduate enrollment of over 15,00.
            • Its student-faculty ratio is 12:1, and 89.3% of classes have fewer than 20 students.
            • Has students attend one class at a time to ensure easy access to faculty and a more hands-on education.
            Show more [+]
            2 Program(s) Found
            • Students get real-world experience through the required externship at the end of the program.
            • Curriculum includes laboratory sessions, academic preparation and hands-on experience.
            • Program objectives are to provide students with skills needed for cooking wholesome, attractive, food preparations and to assist graduates in obtaining positions in the food service industry.
            • Accredited by the American Culinary Federation (ACF).
            • Has campuses in Melbourne, Sarasota, and Tallahassee, Florida
            Show more [+]
            1 Program(s) Found

            Lackawanna College is the premier, private, accredited two-year college serving the people of northeastern Pennsylvania. With a focus on keeping higher education affordable and accessible to our immediate community, Lackawanna draws 80 percent of its student population right from our own region.

            With a main campus situated in downtown Scranton, Lackawanna’s expanding footprint also includes satellite centers in Hawley, Hazleton, New Milford, and Towanda.

            1 Program(s) Found
            • Preparing individuals for career opportunities, technology training, and certifications for the medical, culinary arts, HVAC repair, legal, and cosmetology fields since 1934.
            • Has many lecture classes with a maximum of a 30:1 student to teacher ratio, and most lab classes with a maximum of an 18:1 student to teacher ratio.
            • Accredited by the Accrediting Council of Independent Colleges and Schools.
            • Has locations in Dearborn, Farmington Hills, Lansing, Madison Heights, Roseville, Saginaw, Southgate, Waterford-Pontiac and Wayne-Westland.
            Show more [+]
            • Financial Aid
            SPEAK TO AN ADVISOR 1.844.285.6104