Brown Chicken Stock

Recipe by BonnieZ
READY IN: 5hrs
YIELD: 2 quarts




  • 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.