Brown Chicken Stock Recipe

Name: Brown Chicken Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 pounds chicken parts, (backs, necks, carcasses, and giblets), (no livers); 2 large onions coarsely chopped; 2 medium carrots peeled, trimmed and coarsely chopped; 2 large celery stalks, with leaves, trimmed, coarsely chopped; 2 each garlic cloves, crushed; 1 bunch parsley leaves stems; 2 each thyme sprigs, or; 1 pinch thyme dried; 1 each bay leaves; 1/2 teaspoon salt coarse; 6 each peppercorns

Servings: persons

5 pounds chicken parts, (backs, necks, carcasses, and giblets), (no livers)
2 large onions coarsely chopped
2 medium carrots peeled, trimmed and coarsely chopped
2 large celery stalks, with leaves, trimmed, coarsely chopped
2 each garlic cloves, crushed
1 bunch parsley leaves stems
2 each thyme sprigs, or
1 pinch thyme dried
1 each bay leaves
1/2 teaspoon salt coarse
6 each peppercorns

1
Preheat your oven to 450 F.
2
Roast the chicken bones in a roasting pan in the oven for 30 minutes, then add the vegetables and roast for 15 minutes more.
3
Transfer everything to a stockpot.
4
Deglaze the roasting pan with a little water, scraping up the little browned bits, and add them to the stockpot.
5
Add cold water to cover by about 2 inches and slowly bring to a boil, skimming all of the froth from the surface as it forms.
6
Lower the heat and add all of the remaining ingredients except the peppercorns.
7
Simmer, uncovered, for 3 hours.
8
Add water as needed to cover the ingredients and skim when necessary.
9
Add peppercorns for the last fifteen minutes of the simmering process.
10
Strain the stock into a large bowl through a colander lined with a double layer of dampened cheesecloth.
11
Gently press the solids to extract all of the liquid possible.
12
Discard the solids and cool the liquid to room temperature.
13
Refrigerate until chilled and lift off the solid fat that forms at the surface.
14
Discard the fats.
15
Pour the stock into containers for storage, label and date.
16
Stock keeps for about 3 days in the refrigerator, and up to six months in the freezer.

1186

kcal

Calories

Fat

Carbs

187

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 11 ingredients. The key ingredients include: 5 pounds chicken parts, (backs, necks, carcasses, and giblets), (no livers), 2 large onions coarsely chopped, 2 medium carrots peeled, trimmed and coarsely chopped, 2 large celery stalks, with leaves, trimmed, coarsely chopped, 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