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.