Brown Chicken Stock Recipe

Name: Brown Chicken Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 pound fennel stalks, cut into 2-inch-thick pieces; 3 carrots, cut into 2-inch-thick pieces; 1 celery stalk, cut into 2-inch-thick pieces; 1 medium onion, unpeeled and quartered; 6 pounds chicken pieces; 1/2 teaspoon black peppercorns; 6 parsley sprigs; 5 thyme sprigs; 2 bay leaves; 16 cups cold water, divided

Servings: persons

1/4 pound fennel stalks, cut into 2-inch-thick pieces
3 carrots, cut into 2-inch-thick pieces
1 celery stalk, cut into 2-inch-thick pieces
1 medium onion, unpeeled and quartered
6 pounds chicken pieces
1/2 teaspoon black peppercorns
6 parsley sprigs
5 thyme sprigs
2 bay leaves
16 cups cold water, divided

1
Preheat oven to 400u00b0.
2
Arrange the first 4 ingredients in the bottom of a broiler or roasting pan, and top with chicken pieces. Bake at 400u00b0 for 1 1/2 hours, turning the chicken once every 30 minutes (chicken and vegetables should be very brown).
3
Place the peppercorns, parsley, thyme, and bay leaves in an 8-quart stockpot. Remove vegetables and chicken from broiler pan, and place in stockpot. Carefully discard the drippings from broiler pan, leaving browned bits. Place broiler pan on stovetop; add 4 cups of water. Bring to a boil over medium-high heat. Reduce heat; simmer 10 minutes, scraping the bottom to loosen the browned bits.
4
Pour contents of broiler pan into stockpot. Add remaining 12 cups of water, and bring to a boil over medium-high heat. Reduce heat, and simmer 1 1/2 hours.
5
Strain stock through a fine sieve into a large bowl. Reserve chicken for another use; discard remaining solids. Cover and chill stock for 8 hours. Skim solidified fat from surface of broth, and discard.

1346

kcal

Calories

Fat

Carbs

224

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 10 ingredients. The key ingredients include: 1/4 pound fennel stalks, cut into 2-inch-thick pieces, 3 carrots, cut into 2-inch-thick pieces, 1 celery stalk, cut into 2-inch-thick pieces, 1 medium onion, unpeeled and quartered, 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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