Brown Chicken Stock
Ingredients 5 pound chicken, parts, (backs, necks, carcasses, and giblets), (no livers) 2 lg onions, coarsely chopped 2 md carrots, peeled, trimmed and coarsely chopped 2 lg celery...
Ingredients
- onion, approx
- garlic, approx
- chicken, approx
- salt, approx
- oil, approx
- cheese, approx
- water, approx
- carrot, approx
Directions
- 1
Ingredients 5 pound chicken, parts, (backs, necks, carcasses, and giblets), (no livers) 2 lg onions, coarsely chopped 2 md carrots, peeled,
- 2
Roast the chicken bones in a roasting pan in the oven for 30 minutes, then add the vegetables and roast for 15 minutes more
- 3
Transfer everything to a stockpot
- 4
deglaze the roasting pan with a little water, scraping up the little browned bits, and add them to the stockpot
- 5
Add cold water to cover by about 2 inches and slowly bring to a boil, skimming all of the froth from the surface as it forms
- 6
Lower the heat and add all of the remaining ingredients except the peppercorns
- 7
Simmer, uncovered, for 3 hours
- 8
Add water as needed to cover the ingredients and skim when necessary