Brown Chicken Stock Recipe

Brown Chicken Stock picture


Cooking Time5 MinCuisine
Main Ingredient


 Chicken bones1 Kilogram
 Carrots100 Gram, coarsely cut
 Onions50 Gram, coarsely cut
 Garlic2 Clove (10 gm)
 Tomato paste1 Tablespoon
 Bouquet garni1
 Cold water2 Liter


Preheat the oven to 250°C.
Break the bones and place in the oven.
Allow the bones to colour slightly (without oil!) tor 15 minutes.
Add the carrots and onions and cook for 10 minutes, turning all ingredients from time to time.
Transfer to a large casserole and pour in the water.
No salt! Add the garlic, bouquet garni and tomato paste.
Bring to the boil and let simmer for 1 and a half to 2 hours.
Skim off the fat and strain.
This will result in approximately 1.25 litres of light, brown stock.
If you like, you can add 100 g of mushroom peels and stalks and a small bundle of chervil and tarragon.
Let simmer for another 30 minutes.
Then thicken with potato starch, add in some white wine or Madeira wine and strain again.
You will then have 1 litre of thickened brown chicken stock
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