Back to Brown Chicken Stock

All Reviews for Brown Chicken Stock

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Gallery

Brown Chicken Stock

Recipe Summary

Yield: Makes about 4 1/2 quarts

Ingredients

Ingredient Checklist

5 pounds chicken backs, necks, and wings

4 medium onions, unpeeled and halved

3 large carrots, scrubbed and coarsely chopped

2 tomatoes, halved

1 medium leek, trimmed, white and light green parts only, halved lengthwise

1 bunch parsley stems

6 sprigs fresh thyme

2 dried bay leaves

20 whole black peppercorns

      Cook's Notes

Refrigerate up to 3 days.

      Cook's Notes

Freeze up to 2 months.

Gallery

Brown Chicken Stock

Recipe Summary

Yield: Makes about 4 1/2 quarts

Brown Chicken Stock

Brown Chicken Stock

Brown Chicken Stock

Recipe Summary

Yield: Makes about 4 1/2 quarts

Recipe Summary

Yield: Makes about 4 1/2 quarts

Yield: Makes about 4 1/2 quarts

Makes about 4 1/2 quarts

Ingredients

Ingredients

  • 5 pounds chicken backs, necks, and wings
  • 4 medium onions, unpeeled and halved
  • 3 large carrots, scrubbed and coarsely chopped
  • 2 tomatoes, halved
  • 1 medium leek, trimmed, white and light green parts only, halved lengthwise
  • 1 bunch parsley stems
  • 6 sprigs fresh thyme
  • 2 dried bay leaves
  • 20 whole black peppercorns

Directions

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.

      Cook's Notes

Refrigerate up to 3 days.

      Cook's Notes

Freeze up to 2 months.

Cook’s Notes

Refrigerate up to 3 days.

Freeze up to 2 months.

Reviews (3)

Add Rating & Review

1 Ratings

5 star values:

                                  1

4 star values:

                                  0

3 star values:

                                  0

2 star values:

                                  0

1 star values:

                                  0

Reviews (3)

Add Rating & Review

1 Ratings

5 star values:

                                  1

4 star values:

                                  0

3 star values:

                                  0

2 star values:

                                  0

1 star values:

                                  0

Add Rating & Review

1 Ratings

5 star values:

                                  1

4 star values:

                                  0

3 star values:

                                  0

2 star values:

                                  0

1 star values:

                                  0

1 Ratings

5 star values:

                                  1

4 star values:

                                  0

3 star values:

                                  0

2 star values:

                                  0

1 star values:

                                  0

1 Ratings

5 star values:

                                  1

4 star values:

                                  0

3 star values:

                                  0

2 star values:

                                  0

1 star values:

                                  0
  • 5 star values:
  • 1
  • 4 star values:
  • 0
  • 3 star values:
  • 0
  • 2 star values:
  • 0
  • 1 star values:
  • 0

Martha Stewart Member

Rating: Unrated

02/22/2008

                THANKS NORM FOR THE ADVICE ON USING SOME RESERVED FROZEN STOCK, I LOVE THIS STOCK.  AND HAVE EVEN JUST TAKEN A CUP OF IT WITH SOME BREAD AS A SNACK OR LUNCH.  LIKE ALL OF MARTHA'S HOME MADE STOCKS

Martha Stewart Member

Rating: Unrated

11/28/2007

                This is the best stock ever. I only made half the amount and as soon as we use it up I am going to make more.

Martha Stewart Member

Rating: Unrated

11/20/2007

                rich and delicious.  Makes a great base for gravy and sauces.  when you get ready to make a second batch, use some reserved fozen stock to make the new one even richer.

Martha Stewart Member

Rating: Unrated

02/22/2008

                THANKS NORM FOR THE ADVICE ON USING SOME RESERVED FROZEN STOCK, I LOVE THIS STOCK.  AND HAVE EVEN JUST TAKEN A CUP OF IT WITH SOME BREAD AS A SNACK OR LUNCH.  LIKE ALL OF MARTHA'S HOME MADE STOCKS

Rating: Unrated

Rating: Unrated

11/28/2007

                This is the best stock ever. I only made half the amount and as soon as we use it up I am going to make more.

Rating: Unrated

11/20/2007

                rich and delicious.  Makes a great base for gravy and sauces.  when you get ready to make a second batch, use some reserved fozen stock to make the new one even richer.

All Reviews for Brown Chicken Stock

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Brown Chicken Stock

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest