Brown Chicken Stock Recipes

CHICKEN STOCK

Steps:

• Place chicken, vegetables, and herbs and spices in 12-quart stockpot. Set opened steamer basket directly on ingredients in pot and pour over water. Cook on high heat until you begin to see bubbles break through the surface of the liquid. Turn heat down to medium low so that stock maintains low, gentle simmer. Skim the scum from the stock with a spoon or fine mesh strainer every 10 to 15 minutes for the first hour of cooking and twice each hour for the next 2 hours. Add hot water as needed to keep bones and vegetables submerged. Simmer uncovered for 6 to 8 hours.
• Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids. Cool immediately in large cooler of ice or a sink full of ice water to below 40 degrees. Place in refrigerator overnight. Remove solidified fat from surface of liquid and store in container with lid in refrigerator for 2 to 3 days or in freezer for up to 3 months. Prior to use, bring to boil for 2 minutes. Use as a base for soups and sauces.

BROWN CHICKEN STOCK

Steps:

• Preheat the oven to 450 degrees F (220 degrees C). Arrange the chicken bones on a baking sheet. Roast for about 45 minutes in the preheated oven, or until well browned.
• Heat the olive oil in a stock pot over medium heat. Add the onions, celery and carrots; cook and stir until browned. If they scorch, just add a bit of water and scrape up all the bits.
• Add the roasted chicken bones to the pot, and fill with enough water to cover the bones by 2 inches. Bring to a boil, and add the garlic, thyme, parsley, basil, salt, and pepper. Reduce heat to low, and simmer uncovered for 2 hours. Add more water if needed.
• Strain out all of the solids from the broth, drain off the fat, and refrigerate. You can also remove the fat after it has chilled. The stock will be thick. Use full strength for soups and gravies, or dilute with water for a milder flavor. I like to use freezer bags for longer storage.

BROWN CHICKEN STOCK

Steps:

• Preheat oven to 450 degrees. Divide chicken evenly between 2 rimmed baking sheets and roast until golden brown, 45 to 60 minutes. Add onion, carrots, tomatoes, and leek. Roast 30 minutes more, stirring occasionally. Transfer to a large stockpot.
• Combine parsley, thyme, bay leaves, and peppercorns in a piece of cheesecloth. Tie with kitchen twine to enclose. Add to a 10-quart stockpot.
• Place hot baking sheets over low heat. Add 1 cup water to each baking sheet, scraping up browned bits from the bottom of the baking sheets with a wooden spoon. Add liquid to stockpot. Add enough water to cover bones by 2 inches, 20 to 24 cups. Bring to just a boil over high heat, and reduce heat to a simmer. Cook, skimming as necessary, for 2 hours.
• Strain through a sieve lined with damp cheesecloth. Let cool to room temperature. Transfer stock to refrigerator and let chill over night. Remove and discard solidified fat from top of stock. Transfer to an airtight container.

BROWN CHICKEN STOCK

Steps:

• Preheat oven to 450 degrees. Place chicken bones in single layer in one or two roasting pans. Place in oven and roast 40 to 60 minutes until well browned. Remove from oven and place bones in large stockpot. Add onion, celery, carrots and garlic to one roasting pan. Stir to coat with chicken juices, and return to oven. Roast 20 minutes until beginning to caramelize. Stir in tomato paste and roast another 15 minutes. Remove from oven and remove vegetables to stockpot. Add wine to roasting pan and scrape up browned bits. placing over a burner if necessary to loosen caramelized bits. Pour into stockpot. If you used 2 roasting pans for the bones, pour a little water or wine into the second one and scrape up caramelized juices; add to stockpot. Add herbs and peppercorns to stockpot, along with the contents of your stock bag, if using, then add enough cold water to generously cover the contents by 3 inches or so. Bring to a simmer over high heat then skim foam, reduce heat to very low, and simmer very gently 4 to 6 hours until all cartilage has melted off the bones. Strain through a coarse strainer into a large metal bowl, cool at room temperature 2 hours, then place in fridge uncovered until chilled thoroughly, then cover. Will keep for 2 days until made into soup or reduced and frozen as above to have on hand. Strain through fine mesh strainer before using or freezing.
• IMPROVISED SOUPS
• Basic formula for enough soup for 2 people (generous portions): 4 cups white or brown chicken stock, thawed chicken meat from making the white stock if you have it, shredded; 12 cups of any vegetables, herbs and spices you may have around the house that are quick-cooking, or already-cooked ingredients such as leftover rice or beans.

BROWN CHICKEN STOCK

Steps:

• 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.

HOMEMADE BROWN CHICKEN STOCK

Steps:

• Heat oven to 400 degrees. Place chicken parts in a single layer in a large heavy roasting pan. Drizzle with oil and turn to coat. Roast, turning once and stirring of-ten for even browning, until beginning to brown, about 45 minutes. Remove from oven, add tomato paste, and stir to combine. Cook over medium heat about 30 seconds, then add carrots, celery, and onion, stirring well. Return to oven and roast until vegetables are browned and tender and bones are deeply browned, about 40 minutes.
• Transfer bones and vegetables to large stockpot, then spoon off fat from roasting pan and discard. Set pan over two burners. Add wine or water and bring to a boil, scraping up any brown bits from bottom with wooden spoon. Boil until liquid is reduced by half, about 3 minutes. Pour everything into stockpot.
• Add enough water (about 3 quarts) to cover chicken and vegetables by 1 inch. Bring to a boil, then reduce heat to gentle simmer. Add bay leaf and peppercorns; cook 1 1/2 to 2 1/2 hours, skimming surface frequently.
• Carefully pour stock through fine sieve into large heatproof measuring cup, bowl, or another stockpot (do not press on solids); discard solids. Chill and store for up to 3 days in the refrigerator or up to 3 months in the freezer. Thaw completely in refrigerator before using.

BROWN CHICKEN STOCK

Steps:

• Put oven rack in middle position and preheat oven to 425°F.
• Pat chicken dry and put in a large flameproof roasting pan (not glass) along with onion, carrots, and celery. Drizzle chicken and vegetables with oil and toss to coat, then arrange chicken pieces skin sides down. Roast, stirring once halfway through, until chicken and vegetables are golden brown, 1 to 1 1/4 hours.
• Straddle roasting pan (with chicken and vegetables still in it) across 2 burners, then add 1 cup water and deglaze pan by boiling over high heat, stirring and scraping up any browned bits, 1 minute.
• Transfer chicken and vegetables with pan sauce to a 6- to 8-quart stockpot and add salt and remaining 12 cups water, then bring to a boil over high heat. Reduce heat and simmer, uncovered, skimming foam from surface, 3 hours.
• Pour stock through a large sieve lined with cheesecloth or a triple layer of paper towels, discarding solids. If not using stock right away, cool to room temperature, uncovered, and then chill, covered.

BROWN CHICKEN STOCK

Steps:

• Heat oven to 450 degrees. Spread chicken in a large roasting pan and roast until golden brown, 15 to 25 minutes. Add onions, carrots, tomatoes, and leek. Roast 25 minutes more, stirring occasionally. Transfer to a large stockpot. Add cloves, bouquet garni, and peppercorns.
• Place roasting pan over medium heat. Add wine and bring to a boil, scraping any browned bits from the bottom of the pan with a wooden spoon. Add to stockpot.
• Add 10 cups of water to stockpot, or enough to cover bones by 2 inches. Bring to a boil. Reduce to a simmer, and cook, skimming as necessary, for 2 hours.
• Strain through a fine mesh sieve lined with damp cheesecloth. Cool to room temperature. Transfer to an airtight container. Refrigerate for up to 3 days, or freeze for up to 2 months.

BROWN CHICKEN STOCK

Steps:

• In a large, heavy-bottomed saucepan, heat the oil until smoking. Add the chicken bones and scraps and brown all over, stirring to avoid burning. Remove the chicken parts and reserve. Add the carrots, onions, and celery and cook until soft and browned. Return the chicken bones to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley, stirring to dislodge the browned chicken and vegetable bits from the bottom of the pan. Bring almost to a boil, reduce the heat, and cook at a low simmer for 2 hours, until reduced by half, occasionally skimming excess fat. After cooking, remove from heat and strain out all solids, pressing them with the bottom of a ladle to extract all liquids. This can be frozen for up to 1 month.

BROWN CHICKEN STOCK

Steps:

• Preheat oven to 450 degrees.
• Drizzle 2 half sheet pans with 1 tablespoon olive oil each. Sprinkle each pan with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Divide chicken wings and parsnips in a single layer between the 2 pans and use hands to turn chicken and parsnips coating all sides with oil, salt and pepper. Roast for 30 minutes.
• Add onions, carrots, and celery to roasting pans. Use spatulas to roll vegetables around in the pan juices, oil, salt and pepper until well coated. Turn chicken pieces. Roast an additional 30 minutes.
• Transfer chicken, vegetables and juices to a stock pot (12 quart minimum).
• Deglaze roasting pans with a little water. Use a wooden spatula or spoon to scrape up the browned bits; add to stock pot.
• Add enough cold water to stock pot cover chicken and vegetables by 2 inches (about 7-8 quarts).
• Add herbs, peppercorns, 1 teaspoon salt, and ½ teaspoon pepper. Note: You may omit salt and pepper if desired or wait and add it at the end when adjusting seasonings.
• Bring to just the boiling point over medium-high heat, skimming often any fat and froth that rises to top. Just before stock begins to boil, reduce heat to medium-low and gently simmer uncovered for 5-6 hours, skimming as needed. Long simmering will result in a more flavorful and concentrated stock. To avoid cloudiness, DO NOT BOIL OR STIR THE STOCK!
• Cool slightly.
• Strain stock through a fine mesh strainer or colander lined with 2 layers of dampened cheesecloth, gently pressing chicken and vegetables to extract all liquid. Here's how I do it: I place a cheesecloth lined colander over a 4 cup measuring cup or something where the bottom of the colander does not touch the bottom of the receptacle. This makes it easier to press the liquid from the chicken and vegetables. I pour the accumulated stock into a large stainless steel or enameled pot for storing overnight in the refrigerator.
• Cool to room temperature, then refrigerate overnight. Remove and discard fat that forms on top. Stock will be in a gelled state.
• Taste stock for flavor. If it is too weak, boil it down to evaporate some water content and concentrate the flavor (stock may be boiled once the fat has been removed). Correct seasonings with salt and pepper as needed.
• Stock may be stored in refrigerator for up to 3 days or freezer for up to 3 months.
• Note: Fill ice cube trays with stock, freeze, and store cubes in plastic bags. Use individual cubes for easy portioning when small amounts of stock are called for (sauce, gravy, stir fry, etc.).