-
-
My review
Brown Chicken Stock
0
KATHYTAP11
"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."
Added to shopping list.
Go to shopping list.
Ingredients
3 h 30 m servingsOriginal recipe yields 12 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
- 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.
- 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.
You might also like
Share
Explore more
Reviews
Read all reviews 3948 Ratings
-
-
-
-
-
Most helpful positive review
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 nex...
Most helpful critical review
6/4/2005
This soup was very tasty, but the chicken bones were very weird.
Most helpful
Most positive
Least positive
Newest
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 nex...
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 i...
3/30/2008
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!
8/7/2006
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.
1/24/2009
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 pick...
12/6/2008
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 bone...
5/24/2007
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 heal...
11/25/2006
The first review mentioned the bones being "wierd"--this may because they did not strain the "solids."