Brown Chicken Stock

Name: Brown Chicken Stock
Total time: PT0D0H0M
Yield: makes about 3 quarts
Ingredients: 5 lb. chicken bones; 3 carrots, peeled and chopped; 3 yellow onions, peeled and chopped; 3 stalks celery, chopped; 2 tbsp. tomato paste; 2 cups white wine; 2 plum tomatoes, chopped; 2 cloves garlic, peeled; 2 dried bay leaves; 10 black peppercorns; 3 sprigs parsley

Serves
makes about 3 quarts

MARY ELLEN BARTLEY

French stocks fall into two categories, white and brown. Brown stocks, the basis for many classic sauces and stews, are made by roasting bones and vegetables until dark brown, before moistening. This lovely stock makes a wonderful base for many different recipes, and can be stored in the refrigerator in a sealed container for up to 1 week or frozen for up to 6 months.

Find this recipe in our cookbook, SAVEUR: Soups and Stews

Ingredients

5 lb. chicken bones
3 carrots, peeled and chopped
3 yellow onions, peeled and chopped
3 stalks celery, chopped
2 tbsp. tomato paste
2 cups white wine
2 plum tomatoes, chopped
2 cloves garlic, peeled
2 dried bay leaves
10 black peppercorns
3 sprigs parsley

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Instructions

Step 1

Preheat oven to 400°. Place chicken bones in a large roasting pan. Roast until they begin to brown, 1-1 1⁄2 hours, then add carrots, onions, celery, and tomato paste. Mix well and continue roasting until vegetables and bones are well-browned, about 40 minutes.

Step 2

Place roasting pan on top of stove and transfer bones and vegetables to a large stockpot. Heat roasting pan over medium-high heat, add white wine (or an equivalent amount of water), then scrape up browned bits on bottom of pan. Simmer for about 1 minute, then add deglazing liquid to stockpot.

Step 3

Add plum tomatoes, garlic, bay leaves, peppercorns, parsley, and 16 cups water. Simmer over medium heat, skimming occasionally, for 3 hours. Strain stock, chill, and skim off fat.

Preheat oven to 400°. Place chicken bones in a large roasting pan. Roast until they begin to brown, 1-1 1⁄2 hours, then add carrots, onions, celery, and tomato paste. Mix well and continue roasting until vegetables and bones are well-browned, about 40 minutes.
Place roasting pan on top of stove and transfer bones and vegetables to a large stockpot. Heat roasting pan over medium-high heat, add white wine (or an equivalent amount of water), then scrape up browned bits on bottom of pan. Simmer for about 1 minute, then add deglazing liquid to stockpot.
Add plum tomatoes, garlic, bay leaves, peppercorns, parsley, and 16 cups water. Simmer over medium heat, skimming occasionally, for 3 hours. Strain stock, chill, and skim off fat.