Recipe: Perfect Brown chicken stock

Brown chicken stock. This is a very nice rich chicken stock. I roasted the vegetables with the bones for more flavour. (plus I think it's more easier & healthier to toss them all together then have to cook them in oil)Leave the wonderful caramelized juices that are a result of roasting the ingredients on the pan and put the roasting pan on your stove top and add some of the water and scrape any brown bits of. Brown meat, bones and vegetables either in batches in a heated stockpot, oil added.

Place pot over high heat and bring to a boil. Making brown chicken stock is very similar to other brown stocks, like beef stock. The main difference is the shorter cooking time, since chicken gives up its gelatin and flavor more quickly than beef bones do. You can cook Brown chicken stock using 9 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Brown chicken stock

1. You need of chicken carcass.
2. You need of carrots.
3. You need of onions.
4. Prepare of celery sticks.
5. It's of Garlic.
6. It's of thyme.
7. Prepare of bay leaves.
8. You need of peppercorns.
9. It's of Parsley stalks if you have any.

You can do the simmering on the stovetop in about two or three hours, but I prefer to use a pressure cooker, which cuts the cooking. Add onion, carrots, tomatoes, and leek. Transfer wing mixture to a Dutch oven; set aside. Use a pan large enough to roast the chicken and all the vegetables in a single layer.

Brown chicken stock step by step

1. Remove any large amounts of fatty skin from the carcass & cut into pieces. Roughly chop vegetables & roast all in the oven tossing occasionally till brown. Normally takes about an hr.
2. Once your happy with the colour remove from the oven straight to the stove add 1/2 pint water & stir. This will help release flavour from the roasting tray. Reduce liquid till almost dry..
3. Place everything in a stock pot & add 4 pints of cold water & all the herbs. Bring to the boil & simmer for about 3 hrs. Skim any fat that rises to the surface this will help keep your stock clean. Do not boil rapidly at this stage..
4. Once reduced pass thru a sieve to another pan. Reduce this liquid by half. Pass thru sieve again & pour into ice cube trays..

If the pan is too small, the chicken won't brown properly. Set opened steamer basket directly on ingredients in pot and pour over water. In a large, heavy-bottomed pot, heat the olive oil until smoking. Add the chicken bones, wings and scraps and cook over moderately high heat, stirring frequently, until well-browned all over. We're going to learn how to make a brown, roasted chicken stock today.