Food Network: Brown Chicken Stock

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Brown Chicken Stock
Recipe courtesy of Sara Moulton

Ingredients
7 pounds meat and bones (backs, necks, wings are best) of chicken,
chopped into 2- to 3-inch pieces
2 teaspoons salt
2 carrots, scraped
2 onions, peeled
2 celery stalks
2 leeks, washed
Bouquet garni:
Into a cheesecloth tie:
4 stems thyme
1 bay leaf
6 parsley sprigs
2 unpeeled garlic cloves
5 peppercorns

Directions
Brown meat, bones and vegetables either in batches in a heated stockpot,
oil added. Or place all meat, bones and vegetables on baking sheet and brown in oven and then add to
stockpot. When browned, add cold water to cover them by 2 inches, Bring to a simmer at medium heat.
As the liquid starts to simmer, scum will rise. Remove it with a ladle for about 20 minutes until it
stops to accumulate. Add the bouquet garni and add more water if necessary -- water should cover all
ingredients by 1 inch. When liquid is simmering again, skim as necessary. Keep at a simmer for 4 to
5 minutes. Skim fat and scum occasionally. Boiling water should be added if the liquid evaporates
below the level of all ingredients. Never allow the liquid to boil to avoid fat and scum
incorporating themselves into the liquid and making it cloudy. Cooking may be stopped at any time
and continued later. Never cover the pot totally before contents have completely cooled -- otherwise
the stock will turn sour. After 4 to 5 hours of cooking, strain the stock out of the stockpot into a
bowl. Press on the vegetables, to squeeze out all the liquid. Discard the vegetables. Let stock
settle for 5 minutes. Remove fat from its surface with a ladle, then draw paper towels over the
surface of the stock to blot up last traces of fat. Or put the stock into the refrigerator,
uncovered, until fat on top has hardened and can be scraped off. Taste the degreased stock for
taste. Boil it down to evaporate some of its water content and to concentrate its strength. Chill in
ice-bath. Cover and refrigerate it, or bottle and freeze it. Stock kept in the refrigerator must be

brought to the boil every 3 or 4 days to keep it from spoiling.