Brown Chicken Stock

  • 6 pounds assorted chicken bones, ideally a mixture of backs, necks, wings and legs
  • 3 medium onions, peeled and halved horizontally
  • 3 stalks celery, cut into chunks
  • 3 carrots, peeled and cut into chunks
  • 1 head garlic, cut in half horizontally
  • 2 tablespoons tomato paste
  • 1/2 cup dry white or red wine
  • Several sprigs of parsley
  • Several sprigs of thyme
  • 2 bay leaves
  • 10 peppercorns
  • Contents of your stock bag, optional, explained above

Preheat oven to 450 degrees. Place chicken bones in single layer in one or two roasting pans. Place in oven and roast 40 to 60 minutes until well browned. Remove from oven and place bones in large stockpot. Add onion, celery, carrots and garlic to one roasting pan. Stir to coat with chicken juices, and return to oven. Roast 20 minutes until beginning to caramelize. Stir in tomato paste and roast another 15 minutes. Remove from oven and remove vegetables to stockpot. Add wine to roasting pan and scrape up browned bits. placing over a burner if necessary to loosen caramelized bits. Pour into stockpot. If you used 2 roasting pans for the bones, pour a little water or wine into the second one and scrape up caramelized juices; add to stockpot. Add herbs and py

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