Brown Chicken Stock Recipes

THE BEST CHICKEN STOCK

Steps:

• Put the chicken backs and bones, carrots, celery, onion, parsley, leek greens, garlic, black peppercorns and 6 quarts (1 1/2 gallons) of cold water in a large stock pot. Set over high heat and bring to a boil. Lower the heat to maintain a gentle simmer and cook until the stock has reduced by about a third, about 3 hours, occasionally skimming away the fat and scum.
• Use a slotted spoon or tongs to remove the large pieces of vegetable and bone from the pot and discard. Strain the stock through a fine-mesh sieve into another large stock pot. Cool completely, cover and store in the refrigerator for up to 3 days or in the freezer for up to 3 months.

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.

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.

TERRANCE BRENNAN'S BROWN CHICKEN STOCK

Steps:

• Preheat oven to 375 degrees.
• Place chicken parts in a large stockpot. Pour enough cold water over chicken to cover by 2 inches. Place pot over medium heat and bring to a boil. Cook chicken for 5 minutes, skimming off any impurities and foam from the surface. Drain chicken, rinse, and transfer to a roasting pan.
• Drizzle oil over chicken and toss to combine. Transfer to oven and roast chicken, turning occasionally, until golden brown, about 35 minutes. Add leeks, onions, carrots, and celery to roasting pan and toss to coat with oil. Return to oven and roast mixture until vegetables are caramelized, about 20 minutes. Add tomato paste and toss to coat chicken and vegetables.
• Transfer contents of roasting pan to a large clean stockpot and cover with enough water to cover chicken mixture by 4 inches (about 6 1/2 quarts of water). Add 1 tablespoon salt. Bring to a boil over high heat. Reduce heat to a simmer and cook for 90 minutes, frequently skimming off any impurities from the surface. Add bay leaves, thyme, and peppercorns, and continue cooking and skimming surface for 30 minutes more. If cooking liquid starts to evaporate below the level of the solids, add enough water to cover.
• Remove stockpot from heat and let stand until all solids sink to the bottom of pot, about 15 minutes. Ladle stock through a fine mesh sieve set over a large airtight container; discard solids. Let stock cool and use right away or cover and refrigerate for up to 3 days, or freeze for up to 3 months.

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:

• 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.

BASIC BROWN STOCK

Steps:

• Roast bones and vegetables Heat oven to 400°F. Arrange bones and beef in a single layer in a large heavy roasting pan. Drizzle with the oil and turn to coat. Roast, turning once and stirring often for even browning, until beginning to brown, about 45 minutes. Remove from oven, add tomato paste, and stir to combine. Cook over medium heat for about 30 seconds (to let it brown a little, which cooks out some of the acidity and intensifies the sweetness), then add vegetables, stirring well. Return to oven and roast until vegetables are browned and tender and bones are deeply browned, about 40 minutes.
• Deglaze pan Transfer bones and vegetables to a large stockpot, then spoon off fat from roasting pan and discard. Set the pan over two burners. Add the water or wine and bring to a boil, scraping up any brown bits from bottom with a wooden spoon fig. 1.1, boil until liquid is reduced by half, about 3 minutes. Pour everything into the stockpot.
• Make stock Add enough water (about 6 quarts) to stockpot to cover bones and vegetables by 2 inches. Bring to just under a boil, then reduce heat to a bare simmer (bubbles should just gently break at the surface). Add herbs and peppercorns and very gently simmer, uncovered, over low heat for 8 hours, adding more water as necessary to keep everything submerged.
• Strain stock Carefully pour stock through a fine sieve (do not press on solids) into a large heatproof bowl or another stockpot and discard solids. Stock will be dark brown. Skim off fat if using immediately, or let cool completely (in an ice-water bath, if desired) before transferring to airtight containers. Refrigerate at least 8 hours to allow the fat to accumulate at the top; lift off and discard fat before using or storing. Brown stock and its variations can be refrigerated for up to 3 days or frozen for up to 3 months; thaw completely in the refrigerator before using.
• BROWN CHICKEN STOCK
• Follow the above recipe to roast the flavor base and deglaze the pan using 5 pounds chicken parts (backs, necks, and wings) in place of veal and beef; omit garlic and use only 1 tablespoon tomato paste. Then make stock, adding enough water to cover everything by about 1 inch (about 3 quarts). Bring to a boil, then reduce heat to a gentle simmer. Add 1 dried bay leaf and 1 teaspoon peppercorns and cook 1 1/2 to 2 1/2 hours, skimming surface frequently. Strain, chill, and store as directed above. Makes 2 1/2 quarts.

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 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.