Brown Chicken Stock

Transform your homemade cooking with this rich and flavorful Brown Chicken Stock, the perfect foundational recipe for soups, stews, and sauces. Crafted by roasting chicken bones to a golden perfection and simmering them with aromatic vegetables, garlic, and herbs, this stock boasts a deep, savory flavor and vibrant color. A touch of tomato paste enhances its complexity, while a long, slow simmer ensures every drop is packed with nutrients and taste. With simple ingredients like thyme, bay leaves, and peppercorns, this versatile stock is both economical and healthier than store-bought alternatives. Whether you’re enhancing a classic chicken soup or creating a gourmet reduction, this stock is your secret to elevating any dish. Easy to freeze and store, it’s a must-have for any home chef.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:300 mins

Total Time:320 mins

Servings: 8

Ingredients

• 4 pounds Chicken bones or carcasses
• 2 large Carrots
• 2 Celery stalks
• 2 medium Yellow onion
• 4 Garlic cloves
• 2 tablespoons Tomato paste
• 2 Bay leaves
• 1 teaspoon Whole black peppercorns
• 3 Fresh thyme sprigs
• 1 small bunch Parsley stems
• 12 cups Cold water
• 2 tablespoons Olive oil

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Place the chicken bones or carcasses on a baking sheet or in a roasting pan. Drizzle with 2 tablespoons of olive oil and use your hands to lightly coat the bones.

Step 3

Roast the chicken bones in the preheated oven for 40-50 minutes or until they are deep golden brown. Turn the bones halfway through roasting to ensure even browning.

Step 4

Meanwhile, roughly chop the carrots, celery, and onions into large chunks. Do not peel the vegetables; the skins add flavor and color to the stock.

Step 5

Smash the garlic cloves with the flat side of a knife, but leave them unpeeled.

Step 6

Once the chicken bones are roasted, transfer them to a large stockpot. Make sure to scrape up any browned bits from the roasting pan and add them to the pot as well, as they contain valuable flavor.

Step 7

Heat 2 tablespoons of olive oil in the stockpot over medium heat. Add the chopped vegetables and garlic cloves and sauté for 5-7 minutes, or until the vegetables begin to caramelize.

Step 8

Add the tomato paste to the pot and cook for another 2-3 minutes, stirring continuously to allow the paste to darken slightly.

Step 9

Add the roasted chicken bones to the pot, along with the bay leaves, peppercorns, thyme sprigs, parsley stems, and 12 cups of cold water. The water should fully cover the bones and vegetables; if not, add a little more.

Step 10

Bring the pot to a gentle simmer over medium heat. Once it starts simmering, reduce the heat to low and cover loosely with a lid.

Step 11

Simmer the stock for 4-5 hours, occasionally skimming off any foam or impurities that rise to the surface. Avoid boiling, as this can make the stock cloudy.

Step 12

After simmering, carefully strain the stock through a fine-mesh sieve or cheesecloth into a clean container or pot. Discard the solids.

Step 13

Allow the stock to cool at room temperature, then refrigerate for several hours or overnight. Once chilled, skim off any congealed fat from the surface, if desired.

Step 14

Store the brown chicken stock in airtight containers in the refrigerator for up to 5 days, or freeze for up to 3 months.

Nutrition Facts

Serving size	5206.9 grams (5206.9g)

Amount per serving	% Daily Value*
Calories	1386

Total Fat 65.50g	84%
Saturated Fat 13.70g	69%
Polyunsaturated Fat 2.80g
Cholesterol 363mg	121%
Sodium 1222mg	53%
Total Carbohydrate 51.80g	19%
Dietary Fiber 12.80g	46%
Total Sugars 21.90g
Protein 134.90g	270%

Vitamin D 0IU	0%
Calcium 704mg	54%
Iron 14mg	76%
Potassium 2477mg	53%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.1%

Protein: 40.4%

Carbs: 15.5%