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Brown Chicken Stock

  • Yield: Makes 3 1/2 cups
Brown Chicken Stock


  • 5 pounds chicken wings, necks, and backs
  • 4 medium onions, unpeeled and halved
  • 3 large carrots, scrubbed and coarsley chopped
  • 2 large tomatoes, halved and seeded
  • 1 medium leek, white part only
  • 10 whole cloves
  • 1 bouquet garni: 2 sprigs parsley, 2 sprigs thyme, 1 bay leaf, tied together with kitchen twine
  • 20 whole black peppercorns
  • 1 cup dry white wine


  1. Heat oven to 450 degrees. Spread chicken in a large roasting pan and roast until golden brown, 15 to 25 minutes. Add onions, carrots, tomatoes, and leek. Roast 25 minutes more, stirring occasionally. Transfer to a large stockpot. Add cloves, bouquet garni, and peppercorns.

  2. Place roasting pan over medium heat. Add wine and bring to a boil, scraping any browned bits from the bottom of the pan with a wooden spoon. Add to stockpot.

  3. Add 10 cups of water to stockpot, or enough to cover bones by 2 inches. Bring to a boil. Reduce to a simmer, and cook, skimming as necessary, for 2 hours.

  4. Strain through a fine mesh sieve lined with damp cheesecloth. Cool to room temperature. Transfer to an airtight container. Refrigerate for up to 3 days, or freeze for up to 2 months.

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