Brown Chicken Stock Recipe

Name: Brown Chicken Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pounds chicken bones or 4 pounds chicken legs, wings, and backs (see Headnote); 2 tablespoons peanut oil; White Chicken Stock; 1 to 2 teaspoons tomato paste; 1 onion, peeled and quartered; 1 carrot, peeled and coarsely chopped; 2 stalks celery, coarsely chopped; 2 leeks, white parts only, trimmed and chopped; 1 bay leaf; 3 to 4 sprigs fresh flat-leaf parsley; 1 sprig fresh thyme; 1 sprig fresh rosemary

Servings: persons

4 pounds chicken bones or 4 pounds chicken legs, wings, and backs (see Headnote)
2 tablespoons peanut oil
White Chicken Stock
1 to 2 teaspoons tomato paste
1 onion, peeled and quartered
1 carrot, peeled and coarsely chopped
2 stalks celery, coarsely chopped
2 leeks, white parts only, trimmed and chopped
1 bay leaf
3 to 4 sprigs fresh flat-leaf parsley
1 sprig fresh thyme
1 sprig fresh rosemary

1
Rinse the bones or chicken well and remove as much fat and skin as possible.
2
Heat the oil in a large pot over medium heat.
3
Add the chicken and brown, turning, until golden brown.
4
Be careful not to burn the bones (see Notes).
5
Place the browned chicken into a stockpot and cover by about an inch with white chicken stock.
6
Add the tomato paste and bring to a simmer.
7
Cook for 1 hour, skimming whenever fat or scum accumulates on the surface.
8
Add the onion, carrot, celery, leeks, and bay leaf and continue to cook for another 15 minutes.
9
Add the parsley, thyme, and rosemary and cook for another 5 minutes.
10
Strain.
11
Return the stock to the pot and simmer over medium heat until reduced by half.
12
Allow to cool, then refrigerate for up to 5 days or freeze for up to 4 months.

854

kcal

Calories

Fat

Carbs

146

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: 4 pounds chicken bones or 4 pounds chicken legs, wings, and backs (see Headnote), 2 tablespoons peanut oil, White Chicken Stock, 1 to 2 teaspoons tomato paste, 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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