Brown Chicken Stock Recipe
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Brown Chicken Stock

By: KATHYTAP11  
"A stock so rich and savory, your soups and gravies will be amazing! It's a little work, but it's cheap and sooo worth it. I save up 'used' bones in a freezer bag in the freezer for weeks or months until I have enough to make a stock. This is also a great way to use the backs or necks from whole chickens."

Rating: This weblink has been rated 19 times with an average star rating of 4.5 Read Reviews (17)

Rate/Review | 601 people have saved this

Prep Time:
30 Min
Cook Time:
3 Hrs
Ready In:
3 Hrs 30 Min

Servings  (Help)

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Original Recipe Yield 12 servings
 

Ingredients

  • 2 1/2 pounds chicken bones
  • 1/4 cup olive oil
  • 2 red onions, sliced
  • 1 stalk celery
  • 2 carrots, diced
  • 8 cups water, or as needed
  • 1 head garlic, halved
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried basil
  • 4 teaspoons kosher salt
  • 1 tablespoon cracked black peppercorns

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 11, 2008 by Cookies 
This is a very nice, rich chicken stock. I roasted the vegetables with the bones for more... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 30, 2008 by BETTYBOOPYCDA 
I loved this recipe! It made the my dishes rich and yummy! I double the recipe and froze in 1... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 7, 2006 by lovetocook 
This stock was excelent - very rish and flavorful. The earlier review misse d the point, I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 24, 2007 by rubyruth 
This is an excellent chicken broth. It's easy to make, and sooo much better than store... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 4, 2005 by WATER00 
This soup was very tasty, but the chicken bones were very weird. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 4, 2007 by chrisk 
This stock recipe is great...I've used it for turkey stocks over the holidays for gravies as... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 25, 2006 by A A Vorbau 
The first review mentioned the bones being "wierd"--this may because they did not strain the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 26, 2009 by Tobycooks 
I never though of sauteing the veggies for stock but oh boy it made a huge difference. This... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 6, 2008 by Tom J Hunting for Recipes 
This is absolutely the only way to make chicken stock. The browning of the chicken bones first... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 3, 2008 by American 
Great recipe!!!!! VERY good!!! MORE

 
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