Brown Chicken Stock
From PongoUSA 11 years ago
- 5 hrs to make
- Serves 1 gal
It's easy to make your own stock, it's cheaper than the store bought stuff and so much better. I either buy chicken backs at the butcher ( really cheap ) or buy cheap chicken parts like drumsticks on sale. The bones and veggies are being roasted in the oven prior to simmering them and lend a wonderful deep, caramelized flavor to the stock. Read more It's not much work, just time consuming and definitely worth it. See less
Ingredients
- 4 lb chicken backs or drumsticks shopping list
- 2 carrots, chopped shopping list
- 1 onion, chopped shopping list
- 3 celery stalks, chopped shopping list
- 10 peppercorns shopping list
- 3 cloves shopping list
- 2 bay leaves shopping list
- 1 tb salt shopping list
- 6 qt. water shopping list
How to make it
- Roast chicken and veggies in 425 f oven for about 60 min. to a deep brown color, turning every 20 min. Put in large pot, discard fat in roasting pan. Pour 1 qt. boiling water in pan and looses all the brown bits, add to chicken in pot. Add spices and 5 qt. water, bring to a slow boil and simmer for 4 hrs. Add hot.water from time to time. Strain through a sieve, let cool and store in fridge. Any fat will raise to the top and become solid and can easily be removed. Store in fridge for up to 3 days or freeze.
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