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.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

  • 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 Notes

Refrigerate up to 3 days.

Cook's Notes

Freeze up to 2 months.

Reviews (3)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
02/22/2008
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
Rating: Unrated
11/28/2007
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.
Rating: Unrated
11/20/2007
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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