BROWN CHICKEN STOCK
Steps:
- Arrange a rack in top third of oven and another rack in bottom third; preheat to 450°F. Spread bones on a large roasting pan. Place in oven on lower rack and roast until deeply brown, 45 minutes- 1 hour. Transfer bones to a large pot. Spoon off fat from juices in pan. Place pan on stove over medium-high heat. When browned bits begin to sizzle, pour in 2 cups water. Bring to a simmer, scraping up browned bits with a wooden spoon. Pour into pot with bones.
- Meanwhile, coat the bottom of another roasting pan or a rimmed baking sheet with oil. Add onion, carrots, and celery to pan and roast on upper rack for 20 minutes. Remove pan from oven. Stir in tomato paste. Return to oven and roast until deeply browned, about 10 minutes.
- Scrape vegetables from roasting pan into pot. Add peppercorns, parsley, thyme, bay leaf, and 14 cups water to pot. Place pot over high heat and bring to a boil. Reduce heat and simmer for 3 hours. Strain stock, discarding solids. Return stock to pan. Bring to a boil, reduce heat to medium, and simmer until reduced to 4 cups, about 1 1/2 hours (time will vary depending on size of pot). Chill. Store up to 3 days in refrigerator or freeze up to 3 months.
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Waxford Rana
[email protected]This stock is a must-try for any home cook. It's so easy to make and the flavor is out of this world.
A b
[email protected]I've been looking for a good chicken stock recipe for a while and this one is perfect! It's easy to make and the flavor is incredible.
nahwera nicholas
[email protected]I made this stock for the first time last week and it was delicious! I used it to make a chicken noodle soup and it was the best soup I've ever had.
Brenda Roemhild
[email protected]5 stars! This stock is amazing. I've used it in several dishes and it's always been a hit.
Jp Visser
[email protected]This is my go-to chicken stock recipe. It's easy to make and always turns out perfectly.
ogunnaike samuel
[email protected]I'm not a huge fan of chicken stock, but this recipe changed my mind. It's so flavorful and rich, I could drink it straight from the pot!
Abhi Yadav
[email protected]This stock is so versatile. I've used it in soups, stews, and even as a base for a risotto. It always adds a wonderful flavor.
Satto Kumar
[email protected]I love that this recipe uses a whole chicken. It's a great way to use up leftover chicken bones and make a delicious stock at the same time.
MdNuri slam
[email protected]Just tried this recipe and it turned out amazing! The stock was so flavorful and easy to make. Will definitely be making this again.
Hansen Priestley johnson
[email protected]This chicken stock recipe is a game-changer! The brown stock adds such a rich, deep flavor to soups, stews, and sauces. I've been using it for everything lately. Thanks for sharing!