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Brown Chicken Stock

This recipe for brown chicken stock can be used as a base for many recipes, such as chef Harold Dieterle's Spicy Duck Meatballs with Mint Cavatelli (pictured) or chef Brad Farmerie's Moroccan Braised Lamb Shanks.

  • Yield: Makes about 4 1/2 quarts
Brown Chicken Stock

Source: The Martha Stewart Show, November Fall 2007

Ingredients

  • 5 pounds chicken backs, necks, and wings
  • 4 medium onions, unpeeled and halved
  • 3 large carrots, scrubbed and coarsely chopped
  • 2 tomatoes, halved
  • 1 medium leek, trimmed, white and light green parts only, halved lengthwise
  • 1 bunch parsley stems
  • 6 sprigs fresh thyme
  • 2 dried bay leaves
  • 20 whole black peppercorns

Directions

  1. Preheat oven to 450 degrees. Divide chicken evenly between 2 rimmed baking sheets and roast until golden brown, 45 to 60 minutes. Add onion, carrots, tomatoes, and leek. Roast 30 minutes more, stirring occasionally. Transfer to a large stockpot.

  2. Combine parsley, thyme, bay leaves, and peppercorns in a piece of cheesecloth. Tie with kitchen twine to enclose. Add to a 10-quart stockpot.

  3. Place hot baking sheets over low heat. Add 1 cup water to each baking sheet, scraping up browned bits from the bottom of the baking sheets with a wooden spoon. Add liquid to stockpot. Add enough water to cover bones by 2 inches, 20 to 24 cups. Bring to just a boil over high heat, and reduce heat to a simmer. Cook, skimming as necessary, for 2 hours.

  4. Strain through a sieve lined with damp cheesecloth. Let cool to room temperature. Transfer stock to refrigerator and let chill over night. Remove and discard solidified fat from top of stock. Transfer to an airtight container.

Cook's Note

Refrigerate up to 3 days.

Reviews (3)

  • mmsrjs 22 Feb, 2008

    THANKS NORM FOR THE ADVICE ON USING SOME RESERVED FROZEN STOCK, I LOVE THIS STOCK. AND HAVE EVEN JUST TAKEN A CUP OF IT WITH SOME BREAD AS A SNACK OR LUNCH. LIKE ALL OF MARTHA'S HOME MADE STOCKS

  • csdesigner 28 Nov, 2007

    This is the best stock ever. I only made half the amount and as soon as we use it up I am going to make more.

  • Norm 20 Nov, 2007

    rich and delicious. Makes a great base for gravy and sauces. when you get ready to make a second batch, use some reserved fozen stock to make the new one even richer.

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