Brown Chicken Stock Recipe

Name: Brown Chicken Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 pounds assorted chicken bones, ideally a mixture of backs, necks, wings and legs; 3 medium onions, peeled and halved horizontally; 3 stalks celery, cut into chunks; 3 carrots, peeled and cut into chunks; 1 head garlic, cut in half horizontally; 2 tablespoons tomato paste; 1/2 cup dry white or red wine; Several sprigs of parsley; Several sprigs of thyme; 2 bay leaves; 10 peppercorns; Contents of your stock bag, optional, explained above

Servings: persons

6 pounds assorted chicken bones, ideally a mixture of backs, necks, wings and legs
3 medium onions, peeled and halved horizontally
3 stalks celery, cut into chunks
3 carrots, peeled and cut into chunks
1 head garlic, cut in half horizontally
2 tablespoons tomato paste
1/2 cup dry white or red wine
Several sprigs of parsley
Several sprigs of thyme
2 bay leaves
10 peppercorns
Contents of your stock bag, optional, explained above

1
Preheat oven to 450 degrees.
2
Place chicken bones in single layer in one or two roasting pans.
3
Place in oven and roast 40 to 60 minutes until well browned.
4
Remove from oven and place bones in large stockpot.
5
Add onion, celery, carrots and garlic to one roasting pan.
6
Stir to coat with chicken juices, and return to oven.
7
Roast 20 minutes until beginning to caramelize.
8
Stir in tomato paste and roast another 15 minutes.
9
Remove from oven and remove vegetables to stockpot.
10
Add wine to roasting pan and scrape up browned bits.
11
placing over a burner if necessary to loosen caramelized bits.
12
Pour into stockpot.
13
If you used 2 roasting pans for the bones, pour a little water or wine into the second one and scrape up caramelized juices; add to stockpot.
14
Add herbs and py

1566

kcal

Calories

Fat

Carbs

228

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 6 pounds assorted chicken bones, ideally a mixture of backs, necks, wings and legs, 3 medium onions, peeled and halved horizontally, 3 stalks celery, cut into chunks, 3 carrots, peeled and cut into chunks, 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.

That's it — enjoy your meal!

Brown Chicken Stock

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions