Brown Chicken StockFrom pointsevenout 8 years ago
- 1/4# fennel stalks, cut into 2" pieces shopping list
- 3 carrots, cut into 2" pieces shopping list
- 1 celery stalk, cut into 2" pieces shopping list
- 1 onion, unpeeled and quartered shopping list
- 6# chicken pieces shopping list
- 1/2t black peppercorns shopping list
- 6 parsley sprigs shopping list
- 5 thyme sprigs shopping list
- 2 bay leaves shopping list
- 16c cold water, divided shopping list
How to make it
- Roasting the vegetables and chicken until brown creates a deep, rich carmelized flavor. The deglazed browned bits from the pan add even more flavor.
- Preheat oven to 400*.
- OPTIONAL: Rinse, pat dry, S&P chicken pieces.
- Arrange first 4 ingredients in bottom of a broiler or roasting pan, and top with chicken pieces. Bake at 400* for 1 1/2 hours, turning chicken once every 30 minutes (chicken and vegetables should be very brown).
- Place peppercorns, parsley, thyme, and bay leaves in a very large stockpot or dutch oven. Remove vegetables and chicken from broiler pan, and place in stockpot. Carefully discard drippings from broiler pan, leaving browned bits. Place broiler pan on stovetop; add 4 cups water. Bring to a boil over medium-high heat. Reduce heat; simmer 10 minutes, scraping bottom to loosen browned bits.
- Pour contents of broiler pan into stockpot. Add 12 cups of water, and bring to boil over medium-high heat. Reduce heat, and simmer for 1 1/2 hours.
- Strain stock through a fine sieve into a large bowl. Reserve chicken for another use; discard remaining solids. Cover and chill stock for 8 hours. Skim solidified fat from surface, and discard.
- 31 calories per cup; 32% from fat.
- The extra step of browning the ingredients is worth the effort.