Classic Brown Chicken Stock Recipe Video
Ingredients
Please see video
Directions
GETTING READY
1) Preheat the oven to 400ºF.
MAKING
2) In a large shallow roaster, add the chicken parts, carrot and onions, then sprinkle with freshly crushed black pepper.
3) Roast in the preheated oven for about 90 minutes, stirring at an interval of 20 minutes.
4) In a large stockpot, transfer the roasted chicken and vegetables.
5) Deglaze the roasting pan by adding 1 to 1 1/2 cups cold water, heating up and scraping the browned bits stuck up in the pan.
6) Transfer the browned bits and water into the stockpot containing the roasted chicken and vegetables.
7) Pour enough water into the stockpot to cover the chicken bones.
8) Cover the pot and simmer over a medium-low heat for about 60 to 90 minutes.
9) Strain the stock into another pot and discard the chicken bones and vegetables.
10) Refrigerate the stock overnight and scoop off all the grease and fats hardened on top the next morning.
11) Portion the chicken stock, tranfer to mason jars and store in the refrigerator until needed.
SERVING
12) Use the chicken stock to make stews or soups or as required.
1) Preheat the oven to 400ºF.
MAKING
2) In a large shallow roaster, add the chicken parts, carrot and onions, then sprinkle with freshly crushed black pepper.
3) Roast in the preheated oven for about 90 minutes, stirring at an interval of 20 minutes.
4) In a large stockpot, transfer the roasted chicken and vegetables.
5) Deglaze the roasting pan by adding 1 to 1 1/2 cups cold water, heating up and scraping the browned bits stuck up in the pan.
6) Transfer the browned bits and water into the stockpot containing the roasted chicken and vegetables.
7) Pour enough water into the stockpot to cover the chicken bones.
8) Cover the pot and simmer over a medium-low heat for about 60 to 90 minutes.
9) Strain the stock into another pot and discard the chicken bones and vegetables.
10) Refrigerate the stock overnight and scoop off all the grease and fats hardened on top the next morning.
11) Portion the chicken stock, tranfer to mason jars and store in the refrigerator until needed.
SERVING
12) Use the chicken stock to make stews or soups or as required.
Editors Review
A homemade brown chicken stock can be a nice alternative of the regular chicken stock, which you can use for flavored soups, stews, gravies or anything of your choice. It takes little longer to prepare the stock, but ultimately it's quite worthy for your effort. Watch the video and learn the details.Questions, Comments and Reviews
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