Homemade Brown Chicken Stock Recipe

Enjoy the rich and flavorful taste of homemade brown chicken stock by following this easy-to-follow recipe. This stock is perfect for adding depth and richness to your soups, sauces, and other dishes. With just a few simple ingredients and some patience, you can create a versatile and delicious base for all your culinary creations. It's time to elevate your cooking to the next level!

Ingredients

• 4 pounds chicken bones and scraps
• 2 large onions, quartered
• 3 medium carrots, roughly chopped
• 3 celery stalks, roughly chopped
• 4 cloves garlic, smashed
• 2 bay leaves
• 1 bunch fresh thyme
• 10 black peppercorns
• 2 tablespoons vegetable oil
• 8 cups water

Directions

1. Preheat the oven to 400°F (200°C).
2. Place the chicken bones and scraps on a baking sheet and drizzle with vegetable oil. Roast in the oven for about 45 minutes, or until golden brown.
3. In a large stockpot, heat the vegetable oil over medium-high heat. Add the onions, carrots, celery, and garlic. Cook for about 10 minutes, or until the vegetables are lightly browned.
4. Add the roasted chicken bones, bay leaves, thyme, and peppercorns to the pot. Pour in the water and bring to a boil.
5. Reduce the heat to low and simmer uncovered for about 3 hours, skimming off any impurities that rise to the surface.
6. Strain the stock through a fine-mesh sieve into a large bowl or container. Discard the solids.
7. Let the stock cool to room temperature, then refrigerate for at least 4 hours or overnight.
8. Once chilled, skim off the layer of fat that has solidified on top of the stock.
9. Transfer the stock into separate containers for storage. It can be refrigerated for up to 5 days or frozen for up to 3 months.

Interesting Facts