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Brown Chicken Stock





1 chicken neck
1 chicken gizzard
1 chicken heart
Miscellaneous chicken scraps
1 onion, sliced
1 carrot, sliced
1-1/2 tbsp. lard or
1-1/2 tbsp. cooking oil


2 cups chicken broth or
2 cups canned beef bouillon
2 sprigs parsely
1/3 bay leaf
1/8 tsp. thyme


Chop the chicken into pieces of 1-1/2 inches or less. Brown them with the vegetables in hot fat or oil.

Pour out the browning fat. Add the liquid, the herbs and enough water to cover the chicken by 1/2 inch. Simmer partially covered for 1-1/2 hours or more, skimming as necessary. Strain, degrease, and the stock is ready to use.

Author's Comments

A classic from Julia Child.

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