Brown Chicken Stock- Master Chefs
5 lb Chicken, parts, (backs, -- necks, carcasses, and -- giblets), (no livers) 2 lg Onions, coarsely chopped 2 md Carrots, peeled, trimmed -- coarsely chopped 2 lg Celery, stalks, ...
Ingredients
- 5lbchicken, parts, (backs,
- 2medium carrots, peeled, trimmed
- 1bn parsley, stems
- 2ea thyme, sprigs, or
- 1pn thyme, dried
- 1ea bay leaf
- 1/2tsp salt, coarse
- 6ea peppercorns
Directions
- 1
5 lb Chicken, parts, (backs, -- necks, carcasses, and -- giblets), (no livers) 2 lg Onions, coarsely chopped 2 md Carrots, peeled, trimmed -
- 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