BROWN CHICKEN STOCK
Make and share this Brown Chicken Stock recipe from Food.com.
Provided by BonnieZ
Categories Stocks
Time 5h
Yield 2 quarts
Number Of Ingredients 8
Steps:
- Rinse the bones twice in cold water to remove the blood.
- Preheat the oven to 450º F.
- Place the rinsed bones in a roasting pan and roast, stirring occasionally, until well browned all over.
- Transfer to the stockpot and simmer the bones in water to cover for 30 minutes.
- During this time, skim carefully.
- Meanwhile, put the vegetables in the same roasting pan and roast until brown all over, then add to the soup pot.
- Put the hot roasting pan over medium heat and add ½ cup dry white wine or water.
- Stir and scrape up all the browned bits from the bottom and sides of the pan and pour into the stock.
- Add bay leaf, peppercorns and parsley stems.
- Continue to simmer very slowly, uncovered, for 4 hours.
- Cool, strain, then refrigerate overnight, and scrape off the fat.
- If I want a concentrated stock, I boil the stock until it is half its volume.
- Refrigerate or freeze until needed.
- note: Rinsing the bones and then skimming during the first 30 minutes yields dividends in clarity and refinement of flavor.
- You can dispense with the rinsing and skimming, however.
- Just put all the ingredients in a pot, bring to a boil, and follow the recipe from there.
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Moshin Javad
[email protected]So good! I can't wait to try this recipe again with different variations.
rizviwritesofficiall
[email protected]This recipe is a lifesaver! I always have homemade chicken stock on hand now.
Hannah Ekeoma
[email protected]Delicious! I used this stock to make chicken pot pie and it was the best pot pie I've ever had.
Chinaza Monday
[email protected]Easy peasy! I made this stock in my slow cooker and it was so convenient.
Tania Bhatti
[email protected]Will definitely make this again. It's a great way to use up leftover chicken bones.
Temuujin Tergel
[email protected]This recipe is a game-changer! I used to buy store-bought chicken stock, but now I make my own and it's so much better.
Muhammad Danyal
[email protected]Meh.
amna Jana
[email protected]Followed the recipe exactly and the stock turned out bland and tasteless. I had to add a lot of extra seasoning to make it usable.
khama _snr
[email protected]Not bad, but I've had better chicken stock. It was a bit too salty for my taste.
Brian Mwangi
[email protected]I love this recipe! The stock is so versatile, I've used it in soups, stews, and even as a base for gravy.
Dazdooz Khan
[email protected]Nice and easy recipe. The stock was clear and flavorful. I'll definitely be making this again.
Istekhar khan
[email protected]Great recipe! I added some extra vegetables to the stock, like carrots and celery, and it turned out even better.
Rere Rere
[email protected]Easy to follow recipe. The stock was delicious, I used it to make risotto and it was a hit!
Modina A
[email protected]This recipe is a keeper! The chicken stock turned out flavorful and rich, perfect for my homemade chicken noodle soup. Will definitely make it again.