Brown Chicken Stock Recipe

Name: Brown Chicken Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 pounds chicken bones; 1/4 cup olive oil; 2 red onions, sliced; 1 stalk celery; 2 carrots, diced; 8 cups water, or as needed; 1 head garlic, halved; 1/2 teaspoon dried thyme; 1/2 teaspoon dried parsley; 1/2 teaspoon dried basil; 4 teaspoons kosher salt; 1 tablespoon cracked black peppercorns

Servings: persons

2 1/2 pounds chicken bones
1/4 cup olive oil
2 red onions, sliced
1 stalk celery
2 carrots, diced
8 cups water, or as needed
1 head garlic, halved
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
1/2 teaspoon dried basil
4 teaspoons kosher salt
1 tablespoon cracked black peppercorns

1
Preheat the oven to 450 degrees F (220 degrees C). Arrange the chicken bones on a baking sheet. Roast for about 45 minutes in the preheated oven, or until well browned.
2
Heat the olive oil in a stock pot over medium heat. Add the onions, celery and carrots; cook and stir until browned. If they scorch, just add a bit of water and scrape up all the bits.
3
Add the roasted chicken bones to the pot, and fill with enough water to cover the bones by 2 inches. Bring to a boil, and add the garlic, thyme, parsley, basil, salt, and pepper. Reduce heat to low, and simmer uncovered for 2 hours. Add more water if needed.
4
Strain out all of the solids from the broth, drain off the fat, and refrigerate. You can also remove the fat after it has chilled. The stock will be thick. Use full strength for soups and gravies, or dilute with water for a milder flavor. I like to use freezer bags for longer storage.

945

kcal

Calories

Fat

Carbs

101

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 1/2 pounds chicken bones, 1/4 cup olive oil, 2 red onions, sliced, 1 stalk celery, and more.

Yes, Brown Chicken Stock falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Brown Chicken Stock

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