|Brown Chicken Stock|
Difficulty Level: Easy
Recipe Id: STK1003
Brown Chicken Stock
- 5 lb Chicken parts, (backs, necks, and carcasses)
- 2 lg Onions, coarsely chopped
- 2 md Carrots, peeled, trimmed, coarsely chopped
- 2 lg Celery, stalks, with leaves, trimmed, coarsely chopped
- 2 ea Garlic, cloves, crushed
- 1 bunch Parsley, stems only
- 2 ea Thyme, sprigs, OR 1 tsp. Thyme, dried
- 1 ea Bay leaf
- 1/2 tsp Salt, coarse
- 6 ea Peppercorns
- Preheat your oven to 450 F.
- Roast the chicken bones in a roasting pan in the oven for 30 minutes, then add the vegetables and roast for 15 minutes more. Transfer everything to a stockpot.
- Deglaze the roasting pan with a little water, scraping up the little browned bits, and add them to the stockpot.
- Add cold water to cover by about 2 inches and slowly bring to a boil, skimming all of the froth from the surface as it forms.
- Lower the heat and add all of the remaining ingredients except the peppercorns. Simmer, uncovered, for 3 hours. Add water as needed to cover the ingredients and skim when necessary.
- Add peppercorns for the last fifteen minutes of the simmering process.
- Strain the "soup" into a large bowl through a colander lined with a double layer of dampened cheesecloth. Gently press the solids to extract all of the liquid possible.
- Discard the solids and cool the liquid to room temperature.
- Refrigerate until chilled and lift off the solid fat that forms at the surface. Discard the fats.
- Pour the stock into containers for storage, label and date.
Stock keeps for about 3 days in the refrigerator, and up to six months in the freezer.
Yield: 3 to 4 quarts