Brown Chicken Stock

Name: Brown Chicken Stock
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 12 servings
Ingredients: 2 ½ pounds chicken bones; ¼ cup olive oil; 2 red onions, sliced; 1 stalk celery; 2 carrots, diced; 8 cups water, or as needed; 1 head garlic, halved; ½ teaspoon dried thyme; ½ teaspoon dried parsley; ½ teaspoon dried basil; 4 teaspoons kosher salt; 1 tablespoon cracked black peppercorns

Rating: 4.72 stars

50 Ratings
40 Reviews
1 Photo

A stock so rich and savory, your soups and gravies will be amazing! It's a little work, but it's cheap and sooo worth it. I save up 'used' bones in a freezer bag in the freezer for weeks or months until I have enough to make a stock. This is also a great way to use the backs or necks from whole chickens.

By KATHYTAP11

Gallery

Recipe Summary

prep:

30 mins

cook:

3 hrs

total:

3 hrs 30 mins

Servings:

Yield:

12 servings

Nutrition Info

Directions

Step 1

Preheat the oven to 450 degrees F (220 degrees C). Arrange the chicken bones on a baking sheet. Roast for about 45 minutes in the preheated oven, or until well browned.

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Step 2

Heat the olive oil in a stock pot over medium heat. Add the onions, celery and carrots; cook and stir until browned. If they scorch, just add a bit of water and scrape up all the bits.
Step 3

Add the roasted chicken bones to the pot, and fill with enough water to cover the bones by 2 inches. Bring to a boil, and add the garlic, thyme, parsley, basil, salt, and pepper. Reduce heat to low, and simmer uncovered for 2 hours. Add more water if needed.
Step 4

Strain out all of the solids from the broth, drain off the fat, and refrigerate. You can also remove the fat after it has chilled. The stock will be thick. Use full strength for soups and gravies, or dilute with water for a milder flavor. I like to use freezer bags for longer storage.

Nutrition Facts

Per Serving:

60.2 calories; 0.7 g protein; 4.7 g carbohydrates; 0 mg cholesterol; 656.4 mg sodium. Full Nutrition

Reviews (40)

Most helpful positive review

ClubFerndale

10/14/2009

A good basic chicken stock. Much less work if you happen to have the carcass of a chicken you have previously roasted (or turkey). It's just a no-brainer to turn the carcass into stock the next day and is very economical. I roast the chicken on a bed of mirepoix (onion carrot celery...rough chop) and strain a cup of white wine through the veggies after the chicken is roasted then make an "au jus" type of pan gravy with the pan drippings. Any of those leftovers can be used to make the stock the next day. Truly the chicken being roasted beforehand makes ALL the difference in the depth and richness of flavor in the chicken stock. It usually does need to be refrigerated overnight so it can be de-fatted reheated then strained through cheesecloth at least 3 times to clarify the broth. Trust me that step is worth the effort for a clear golden broth! Then make chicken noodle or turkey rice soup with the stock. Wonderful warming healing soup! Definitely ADD FRESH DILL for the finished soup and I find the juice of one lemon really brightens the flavor and has an added punch of vitamin C too! Also don't salt the broth...wait till you assemble the finished soup and taste to see how much salt it needs if any. Use a light hand! Read More

Helpful

(85)

Most helpful critical review

WATER00

06/04/2005

This soup was very tasty but the chicken bones were very weird. Read More

Helpful

(17)

50 Ratings

5 star values: 41
4 star values: 6
3 star values: 2
2 star values: 0
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

ClubFerndale

10/14/2009

Helpful

(85)

11/11/2008

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 chicken or vegetables that may be stuck to the bottom of the pan and mix them into the rest of the water in the stock pot. For the seasonings I made a sachet and adding the ingredients in some cheese cloth that you tie up with a string and discard after. I did use and put 2 bay leaves in the sachet and fresh herbs instead of dried. THX. It's so worth the time saving collecting and freezing the bones untill I had enough to make this broth. Read More

Helpful

(61)

BETTYBOOPYCDA

03/30/2008

I loved this recipe! It made the my dishes rich and yummy! I double the recipe and froze in 1 cup containers and just pull it out as I need it premeasured! Thank you! Read More

Helpful

(31)

lovetocook

08/07/2006

This stock was excelent - very rish and flavorful. The earlier review misse d the point I think. This isn't a recipe for soup it's a recipe for chicken stock. Read More

Helpful

(21)

Michelle Walsh

01/26/2009

I never though of sauteing the veggies for stock but oh boy it made a huge difference. This was the richest stock I've ever made. I had a few left over chicken quarters in the freezer and I picked up chicken backs because they were cheap. This made the BEST stock! Read More

Helpful

(18)

WATER00

06/04/2005

This soup was very tasty but the chicken bones were very weird. Read More

Helpful

(17)

Thomas Jenkins

12/06/2008

This is absolutely the only way to make chicken stock. The browning of the chicken bones first gives this a rich deep chicken flavor perfect for any chicken dish needing broth. Use turkey bones tha same way. Delicious!!!! Read More

Helpful

(15)

rubyruth

05/24/2007

This is an excellent chicken broth. It's easy to make and sooo much better than store bought. Plus it's "all natural." I use it to substitute for oil in a lot of my cooking. It's much healthier. Read More

Helpful

(12)

Aaron Vorbau

11/25/2006

The first review mentioned the bones being "wierd"--this may because they did not strain the "solids." Read More

Helpful

(12)

More Reviews

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All Reviews for Brown Chicken Stock

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Nutritional Information

Brown Chicken Stock

Servings Per Recipe: 12
Calories: 60.2

% Daily Value *

protein: 1 %

carbohydrates: 2 %

dietary fiber: 4 %

soluble fiber:

insoluble fiber:

sugars:

monosaccharides:

disaccharides:

other carbs:

fat: 7 %

saturated fat: 3 %

mono fat:

poly fat:

cholesterol:

water:

ash:

vitamin a iu: 34 %

vitamin a re:

vitamin a carotenoid:

vitamin a retinol:

vitamin a carotene:

vitamin b1 thiamin:

vitamin b2 riboflavin:

vitamin b3 niacin:

niacin equivalents: 1 %

vitamin b6: 5 %

vitamin b12:

vitamin c: 6 %

vitamin e alpha equivalents:

vitamin e iu: 4 %

vitamin e mg:

folate: 2 %

vitamin k: 9 %

pantothenic acid: 1 %

calcium: 3 %

copper: 2 %

iron: 2 %

magnesium: 2 %

manganese: 7 %

phosphorus: 2 %

potassium: 3 %

selenium: 1 %

sodium: 27 %

zinc: 1 %

40 butyric:

60 caprioc:

80 caprylic:

100 capric:

120 lauric:

140 myristic:

160 palmitic:

180 stearic:

161 palmitol:

181 oleic:

201 eicosen:

221 erucic:

182 linoleic:

183 linolenic:

184 stearidon:

204 arachidon:

205 epa:

225 dpa:

226 dha:

omega 3 fatty acid:

omega 6 fatty acid:

alanine:

arginine:

cystine:

glycine:

histidine:

isoleucine:

leucine:

lysine:

methionine:

phenylalanine:

proline:

serine:

threonine:

tryptophan:

tyrosine:

valine:

alcohol:

caffeine:

pyramid fat:

exchange fat:

energy:

aspartic acid:

glutamic acid:

phytosterols:

thiamin: 1 %

riboflavin: 1 %

trans fatty acid:

biotin:

boron:

fluoride:

iodine:

molybdenum: 2 %

pyramid vegetables:

exchange vegetables:

chromium:

vitamin d iu:

vitamin d mcg:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Brown Chicken Stock

1 of 40

All Reviews

ClubFerndale

10/14/2009

Helpful

(85)

11/11/2008

Helpful

(61)

BETTYBOOPYCDA

03/30/2008

I loved this recipe! It made the my dishes rich and yummy! I double the recipe and froze in 1 cup containers and just pull it out as I need it premeasured! Thank you!

Helpful

(31)

lovetocook

08/07/2006

This stock was excelent - very rish and flavorful. The earlier review misse d the point I think. This isn't a recipe for soup it's a recipe for chicken stock.

Helpful

(21)

Michelle Walsh

01/26/2009

Helpful

(18)

WATER00

06/04/2005

This soup was very tasty but the chicken bones were very weird.

Helpful

(17)

Thomas Jenkins

12/06/2008

Helpful

(15)

rubyruth

05/24/2007

This is an excellent chicken broth. It's easy to make and sooo much better than store bought. Plus it's "all natural." I use it to substitute for oil in a lot of my cooking. It's much healthier.

Helpful

(12)

Aaron Vorbau

11/25/2006

The first review mentioned the bones being "wierd"--this may because they did not strain the "solids."

Helpful

(12)

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Brown Chicken Stock

Ingredients

Directions

Nutrition Facts

Reviews (40)

Most helpful positive review

Most helpful critical review

All Reviews for Brown Chicken Stock

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Brown Chicken Stock

Ingredients

Directions

Nutrition Facts

Reviews (40)

Most helpful positive review

Most helpful critical review

All Reviews for Brown Chicken Stock