Best Brown Chicken Stock Recipes

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.

GOOD EATS CHICKEN STOCK (FROM ALTON BROWN)

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 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.

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:

• Arrange a rack in top third of oven and another rack in bottom third; preheat to 450°F. Spread bones on a large roasting pan. Place in oven on lower rack and roast until deeply brown, 45 minutes- 1 hour. Transfer bones to a large pot. Spoon off fat from juices in pan. Place pan on stove over medium-high heat. When browned bits begin to sizzle, pour in 2 cups water. Bring to a simmer, scraping up browned bits with a wooden spoon. Pour into pot with bones.
• Meanwhile, coat the bottom of another roasting pan or a rimmed baking sheet with oil. Add onion, carrots, and celery to pan and roast on upper rack for 20 minutes. Remove pan from oven. Stir in tomato paste. Return to oven and roast until deeply browned, about 10 minutes.
• Scrape vegetables from roasting pan into pot. Add peppercorns, parsley, thyme, bay leaf, and 14 cups water to pot. Place pot over high heat and bring to a boil. Reduce heat and simmer for 3 hours. Strain stock, discarding solids. Return stock to pan. Bring to a boil, reduce heat to medium, and simmer until reduced to 4 cups, about 1 1/2 hours (time will vary depending on size of pot). Chill. Store up to 3 days in refrigerator or freeze up to 3 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:

• 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.

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:

• 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:

• Brown meat, bones and vegetables either in batches in a heated stockpot, oil added. Or place all meat, bones and vegetables on baking sheet and brown in oven and then add to stockpot. When browned, add cold water to cover them by 2 inches, Bring to a simmer at medium heat. As the liquid starts to simmer, scum will rise. Remove it with a ladle for about 20 minutes until it stops to accumulate. Add the bouquet garni and add more water if necessary -- water should cover all ingredients by 1 inch. When liquid is simmering again, skim as necessary. Keep at a simmer for 4 to 5 minutes. Skim fat and scum occasionally. Boiling water should be added if the liquid evaporates below the level of all ingredients. Never allow the liquid to boil to avoid fat and scum incorporating themselves into the liquid and making it cloudy. Cooking may be stopped at any time and continued later. Never cover the pot totally before contents have completely cooled -- otherwise the stock will turn sour. After 4 to 5 hours of cooking, strain the stock out of the stockpot into a bowl. Press on the vegetables, to squeeze out all the liquid. Discard the vegetables. Let stock settle for 5 minutes. Remove fat from its surface with a ladle, then draw paper towels over the surface of the stock to blot up last traces of fat. Or put the stock into the refrigerator, uncovered, until fat on top has hardened and can be scraped off. Taste the degreased stock for taste. Boil it down to evaporate some of its water content and to concentrate its strength. Chill in ice-bath. Cover and refrigerate it, or bottle and freeze it. Stock kept in the refrigerator must be brought to the boil every 3 or 4 days to keep it from spoiling.;
• Into a cheesecloth tie: .