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    You are in: Home / Recipes / Brown Chicken Stock Recipe
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    Brown Chicken Stock

    Average Rating:

     10 Total Reviews

    Showing 1-10 of 10

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    • on March 23, 2003

      I used turkey wings instead of the bones. I also left the skin on the onion for even more color. Otherwise, I followed the recipe as written. It made quite a bit of beautiful golden brown stock with a fabulous flavor. I now have a good supply in the freezer. Thanks for sharing this Mean Chef. No more canned stuff for me.

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    • on March 23, 2010

      This is a good stock, the only difference I did was use a whole chicken with meat and not roast it but I did roast the vegetables. I used water in the pan not wine. I did the skimming and really suggest it unless you are in a major rush, it makes a clearer better stock.

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    • on October 01, 2009

      This recipe makes an EXCELLENT chicken stock! I added a few other spices (like poultry seasoning) and it smelled SO good while cooking! I used the stock in Chicken Vegetable Soup Chicken Vegetable Soup, and it turned out great. It's a little more work, but I'm definitely going to use this one again!

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    • on December 27, 2008

    • on October 26, 2007

      Excellent! Thank you! I used dried parsley and baby carrots. Beautiful!

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    • on October 25, 2007

      The only change I made was that I roasted a whole chicken first, removed the meat I wanted, saved teh pan drippings for the stock and broke up the carcass and then browned it in the oven again scraping up all the good stuff off the bottom of the pan to add to the stock. Followed the rest to a T and it is the richest and best tasting chicken stock I have ever had. No more store bought stock for us. I froze it in 2 cup bags. Because it was not clear stock I strained it through a seive lines with cheese cloth. Thanks for a great recipe!

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    • on February 16, 2006

      I agree.... this is a nice dark rich stock that is so aromatic! I have used it a few times and it really adds great flavor!

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    • on February 25, 2005

      This stock tastes so much better than any I've made before. I didn't skim it, too busy, but it still was tasty. I'll be using this technique from now on. Thanks!

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    • on October 05, 2003

      This was great- I used leftover bones from breasts I deboned and thyme instead of the bay leaf. My only qualm: skimming the broth during the first 30 minutes? I really could not figure out how I was supposed to be doing this and my broth did not turn out clear, perhaps due to this. I just about halved the recipe and ended up with exactly a quart. I'm sure if I had figured out how to make this clear and pretty I would have been happier, but I just don't know what happened. It still tasted great in your Corn Chower (#51155), where the clarity didn't really matter. Thanks!

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    • on July 07, 2003

      Absolutely delicious stock. I made the recipe basically as writeen with the addition of some salt and thyme instead of bay leaf. I think deglazing the pan -something that I have never done- makes a huge difference. As always, your recipe was perfect. Thanks Mean Chef.

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    Nutritional Facts for Brown Chicken Stock

    Serving Size: 1 (2723 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 62.2
     
    Calories from Fat 2
    51%
    Total Fat 0.2 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 100.0 mg
    4%
    Total Carbohydrate 14.6 g
    4%
    Dietary Fiber 3.4 g
    13%
    Sugars 6.7 g
    26%
    Protein 1.5 g
    3%

    The following items or measurements are not included:

    chicken bones

    parsley stems

    Detailed Nutrition Values About Nutrition Info
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