Brown Chicken Stock

1. 1

   Preheat oven to 450u00b0.

2. 2

   Arrange chicken drumsticks, carrots, and onion in a single layer in the bottom of 2 broiler pans or roasting pans coated with cooking spray. Bake at 450u00b0 for 30 minutes. Turn chicken over, and rotate pans on oven racks. Bake an additional 30 minutes or until browned.

3. 3

   Transfer chicken and vegetables to a 6-quart stockpot. Carefully discard drippings from broiler pans, leaving browned bits. Place 1 broiler pan on stovetop; add 2 cups water to pan. Bring to a boil over medium-high heat. Reduce heat; simmer 2 minutes, scraping pan to loosen browned bits. Carefully pour contents of broiler pan into stockpot. Repeat procedure with remaining broiler pan and 2 cups water.

4. 4

   Add remaining 12 cups water, thyme, parsley, and bay leaf to stockpot; bring to a simmer over medium-high heat. Reduce heat to low, and simmer gently 2 hours, skimming foam and fat from the surface occasionally. Strain stock through a fine sieve into a large bowl. Discard solids. Cover and chill stock for 8 hours or overnight. Skim solidified fat from surface of stock; discard fat.

* Per serving · 4 servings · Values may vary.

No additional tips available.