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.

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: 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.

Brown Chicken Stock

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