TERRANCE BRENNAN'S BROWN CHICKEN STOCK
This recipe for brown chicken stock is courtesy of chef Terrance Brennan of New York's Picholine restaurant.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 8 cups
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Place chicken parts in a large stockpot. Pour enough cold water over chicken to cover by 2 inches. Place pot over medium heat and bring to a boil. Cook chicken for 5 minutes, skimming off any impurities and foam from the surface. Drain chicken, rinse, and transfer to a roasting pan.
- Drizzle oil over chicken and toss to combine. Transfer to oven and roast chicken, turning occasionally, until golden brown, about 35 minutes. Add leeks, onions, carrots, and celery to roasting pan and toss to coat with oil. Return to oven and roast mixture until vegetables are caramelized, about 20 minutes. Add tomato paste and toss to coat chicken and vegetables.
- Transfer contents of roasting pan to a large clean stockpot and cover with enough water to cover chicken mixture by 4 inches (about 6 1/2 quarts of water). Add 1 tablespoon salt. Bring to a boil over high heat. Reduce heat to a simmer and cook for 90 minutes, frequently skimming off any impurities from the surface. Add bay leaves, thyme, and peppercorns, and continue cooking and skimming surface for 30 minutes more. If cooking liquid starts to evaporate below the level of the solids, add enough water to cover.
- Remove stockpot from heat and let stand until all solids sink to the bottom of pot, about 15 minutes. Ladle stock through a fine mesh sieve set over a large airtight container; discard solids. Let stock cool and use right away or cover and refrigerate for up to 3 days, or freeze for up to 3 months.
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Anamika Halder
[email protected]This stock is a game-changer! It makes my soups and stews taste so much better.
Nanyanzi Dainah
[email protected]I'm so glad I found this recipe. It's so easy to make and it tastes amazing.
Crsed _King
[email protected]This is the best chicken stock I've ever had. It's so flavorful and rich, and it makes my soups and stews taste amazing.
Sohail Abrar
[email protected]This stock is a great way to save money. I can make a large batch and freeze it for later use.
Michael Cross
[email protected]I love that this recipe is so simple. I can throw all the ingredients in a pot and let it simmer away.
Kathy Woodin
[email protected]This stock is a great way to use up leftover chicken bones. It's also a great way to get a healthy dose of collagen.
Ayan Femz
[email protected]I've been making this stock for years and it never fails to impress. It's the perfect addition to any soup or stew.
Sarabgun Singh
[email protected]This is the best chicken stock I've ever tasted. It's so rich and flavorful, and it makes my soups and stews taste amazing.
Tristan Taylor
[email protected]I'm so glad I found this recipe. It's so easy to make and it tastes amazing.
Yerling Flores
[email protected]This stock is a staple in my kitchen. I use it for everything from soups and stews to rice and quinoa.
Resego Segotlong
[email protected]I've tried other chicken stock recipes, but this one is by far the best. It's so flavorful and versatile.
Steven Cole
[email protected]This stock is a game-changer! It makes my soups and stews taste so much better.
Sm Rubel
[email protected]I love that this recipe uses all parts of the chicken. It's a great way to reduce waste and get the most flavor out of the bird.
Chris Diaz
[email protected]This is my go-to recipe for chicken stock. It's simple to make and always turns out great.
Muhammad Shafii
[email protected]I made this stock for the first time last week and it was a huge hit with my family. They loved the rich flavor and how it elevated the taste of the soup I made with it.
SAQib Ur Rahman
[email protected]This stock is so easy to make and it's so much better than store-bought. I love that I can control the ingredients and make it as flavorful as I want.
Anitah tahia
[email protected]I've been using this recipe for years and it never disappoints. It's a great way to use up leftover chicken bones and vegetables.
CHEM TOP
[email protected]This chicken stock is amazing! It's so flavorful and rich, and it makes the perfect base for soups, stews, and sauces.