Brown Chicken Stock
Author: Epicurus.com Kitchens
Recipe type: Stocks and Foundation Sauces
Serves: 3 to 4 Quarts
- 5 pounds chicken; parts, (backs, necks, carcasses, and giblets but no livers)
- 2 large onions; coarsely chopped
- 2 medium carrots; peeled, trimmed, coarsely chopped
- 2 large celery; stalks, with leaves, trimmed, coarsely chopped
- 2 garlic; cloves, crushed
- 1 bunch parsley; stems
- 2 thyme; sprigs, OR
- 1 pinch thyme; dried
- 1 bay leaf
- 1/2 teaspoon salt; coarse
- 6 peppercorns
- Preheat your oven to 450 degrees F.
- Roast the chicken bones in a roasting pan in the oven for 30 minutes, then add the vegetables and roast for 15 minutes more. Transfer everything to a stockpot.
- Deglaze the roasting pan with a little water, scraping up the little browned bits, and add them to the stockpot.
- 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.
- Lower the heat and add all of the remaining ingredients except the peppercorns. Simmer, uncovered, for 3 hours. Add water as needed to cover the ingredients and skim when necessary.
- Add peppercorns for the last fifteen minutes of the simmering process.
- Strain the "soup" into a large bowl through a colander lined with a double layer of dampened cheesecloth. Gently press the solids to extract all of the liquid possible.
- Discard the solids and cool the liquid to room temperature.
- Refrigerate until chilled and lift off the solid fat that forms at the surface. Discard the fats.
- Pour the stock into containers for storage, label and date.
- Stock keeps for about 3 days in the refrigerator, and up to six months in the freezer.
- Yield: 3 to 4 quarts