Brown Chicken Stock
Serves: 2
Felicia King
1 January 1970
Based on User reviews:
48
Spice
56
Sweetness
50
Sourness
45
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
Directions:
1
Pour into stockpot
2
Preheat oven to 450 degrees
3
Place chicken bones in single layer in one or two roasting pans
4
Place in oven and roast 40 to 60 minutes until well browned
5
Remove from oven and place bones in large stockpot
6
Add onion, celery, carrots and garlic to one roasting pan
7
Stir to coat with chicken juices, and return to oven
8
Roast 20 minutes until beginning to caramelize
9
Stir in tomato paste and roast another 15 minutes
10
Remove from oven and remove vegetables to stockpot
11
Add wine to roasting pan and scrape up browned bits
12
Placing over a burner if necessary to loosen caramelized bits
13
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
14
Add herbs and py; Contents of your stock bag, optional, explained above