Brown Chicken Stock
Prep time: 0:10 Overall time: 4:10
8 cups scale / convert
4 to 5-1/2 lb. chicken parts
16 cups cold water
1 onion, unpeeled and quartered
1 carrot, cut into lg. pieces
1 celery stalk, cut into lg. pieces
1 bulb garlic, unpeeled and halved horizontally
1 bouquet garni (bay leaf, fresh thyme, celery leaves, fresh parsley tied together in a piece of cheesecloth)
Preheat the oven to 425°F. Place the chicken parts and veggies in a roasting pan, and roast for about 1 hour, stirring occasionally. Put the roasted chicken and veggies in a stockpot and place the roasting pan over a medium flame on the stove. Using 1 c. water, deglaze the pan and scrape up the brown bits. Add this liquid to the stockpot along with the remaining cold water. Bring to a low simmer and skim any scum for about the first 30 minutes. Continue to simmer for about 3 hours, adding cold water as it evaporates from the pot. Strain into fridge or freezer containers and allow to cool before putting in the refrigerator or freezer for later use.
This recipe may be made just as easily with turkey.
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