Brown Chicken Stock

Brown Chicken Stock created by maryjane in spain

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  • 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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  1. maryjane in spain
    Brown Chicken Stock Created by maryjane in spain
  2. UmmBinat
    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.
  3. CassiaDawn
    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 Recipe #33837, and it turned out great. It's a little more work, but I'm definitely going to use this one again!
  4. lynmoz
    Excellent! Thank you! I used dried parsley and baby carrots. Beautiful!
  5. Elainia
    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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