Brown Chicken Stock Recipes

HOMEMADE BROWN CHICKEN STOCK

Steps:

• Heat oven to 400 degrees. Place chicken parts in a single layer in a large heavy roasting pan. Drizzle with oil and turn to coat. Roast, turning once and stirring of-ten for even browning, until beginning to brown, about 45 minutes. Remove from oven, add tomato paste, and stir to combine. Cook over medium heat about 30 seconds, then add carrots, celery, and onion, stirring well. Return to oven and roast until vegetables are browned and tender and bones are deeply browned, about 40 minutes.
• Transfer bones and vegetables to large stockpot, then spoon off fat from roasting pan and discard. Set pan over two burners. Add wine or water and bring to a boil, scraping up any brown bits from bottom with wooden spoon. Boil until liquid is reduced by half, about 3 minutes. Pour everything into stockpot.
• Add enough water (about 3 quarts) to cover chicken and vegetables by 1 inch. Bring to a boil, then reduce heat to gentle simmer. Add bay leaf and peppercorns; cook 1 1/2 to 2 1/2 hours, skimming surface frequently.
• Carefully pour stock through fine sieve into large heatproof measuring cup, bowl, or another stockpot (do not press on solids); discard solids. Chill and store for up to 3 days in the refrigerator or up to 3 months in the freezer. Thaw completely in refrigerator before using.

RICH BROWN CHICKEN STOCK

Steps:

• Preheat oven to 425°F.
• Combine first 4 ingredients in a bowl. Drizzle with oil; season with salt and ground pepper. Arrange in a single layer on 2 rimmed baking sheets or roasting pans. Roast 45 minutes or until browned, stirring after 23 minutes.
• Reduce oven temperature to 225°F.
• Transfer wing mixture to a Dutch oven; set aside. Position 1 roasting pan over 2 burners on the stovetop over medium-high heat. Add 1 1/2 cups water; stir, scraping pan to loosen browned bits. Carefully transfer pan contents to Dutch oven. Repeat procedure with 1 1/2 cups water and other pan. Add remaining 9 cups water and remaining ingredients to Dutch oven; transfer to middle rack of oven. Cook, uncovered, 8 hours or overnight.
• Skim as much fat from top of stock as possible; pour stock through a strainer into a bowl. Discard solids. Cool to room temperature. Cover and refrigerate 8 hours; scrape off and discard fat.

CHICKEN STOCK

Steps:

• Place chicken, vegetables, and herbs and spices in 12-quart stockpot. Set opened steamer basket directly on ingredients in pot and pour over water. Cook on high heat until you begin to see bubbles break through the surface of the liquid. Turn heat down to medium low so that stock maintains low, gentle simmer. Skim the scum from the stock with a spoon or fine mesh strainer every 10 to 15 minutes for the first hour of cooking and twice each hour for the next 2 hours. Add hot water as needed to keep bones and vegetables submerged. Simmer uncovered for 6 to 8 hours.
• Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids. Cool immediately in large cooler of ice or a sink full of ice water to below 40 degrees. Place in refrigerator overnight. Remove solidified fat from surface of liquid and store in container with lid in refrigerator for 2 to 3 days or in freezer for up to 3 months. Prior to use, bring to boil for 2 minutes. Use as a base for soups and sauces.

BROWN CHICKEN STOCK

Steps:

• Preheat the oven to 450 degrees F (220 degrees C). Arrange the chicken bones on a baking sheet. Roast for about 45 minutes in the preheated oven, or until well browned.
• Heat the olive oil in a stock pot over medium heat. Add the onions, celery and carrots; cook and stir until browned. If they scorch, just add a bit of water and scrape up all the bits.
• Add the roasted chicken bones to the pot, and fill with enough water to cover the bones by 2 inches. Bring to a boil, and add the garlic, thyme, parsley, basil, salt, and pepper. Reduce heat to low, and simmer uncovered for 2 hours. Add more water if needed.
• Strain out all of the solids from the broth, drain off the fat, and refrigerate. You can also remove the fat after it has chilled. The stock will be thick. Use full strength for soups and gravies, or dilute with water for a milder flavor. I like to use freezer bags for longer storage.

GARLIC BROWN SUGAR CHICKEN RECIPE BY TASTY

Steps:

• Season the chicken thighs with salt and pepper.
• Heat a cast-iron skillet or pan over medium-high heat, and add the chicken skin side down.
• Cook the chicken until it has a dark brown and crispy skin. Flip the chicken and cook until the chicken is cooked through, about 5 more minutes. Remove the chicken from the pan and set aside.
• Add the garlic and onion to the remaining chicken fat and cook, stirring frequently until the onions are softened and caramelized.
• Add the brown sugar, chicken broth, thyme, and parsley and stir to combine. Bring the sauce to a boil and and cook for 1-2 minutes, until slightly reduced.
• Add the chicken back to the pan and coat it in the garlic brown sugar sauce.
• Enjoy!

HOMEMADE CHICKEN STOCK

Steps:

• In a large stockpot, heat oil over medium heat. Brown chicken on both sides in batches. Remove from pot. Add carrots and onion to same pot; cook and stir until onion is tender, 3-4 minutes., Return chicken to pot. Add remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, until chicken juices run clear, 30 minutes. Skim off foam. Remove chicken from pot; let stand until cool enough to handle. Remove chicken from bones (save meat for another use); return bones and skin to pot., Slowly return stock to a boil. Reduce heat; simmer, uncovered, 3-4 hours longer. Strain stock through a cheesecloth-lined colander; discard vegetables, bones, skin and spices. If using immediately, skim fat. Or cool the stock, then refrigerate it 8 hours or overnight; remove fat from surface before using. (Stock may be refrigerated up to 3 days or frozen 4-6 months.)

BROWN CHICKEN STOCK

Steps:

• 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 peppercorns to stockpot, along with the contents of your stock bag, if using, then add enough cold water to generously cover the contents by 3 inches or so. Bring to a simmer over high heat then skim foam, reduce heat to very low, and simmer very gently 4 to 6 hours until all cartilage has melted off the bones. Strain through a coarse strainer into a large metal bowl, cool at room temperature 2 hours, then place in fridge uncovered until chilled thoroughly, then cover. Will keep for 2 days until made into soup or reduced and frozen as above to have on hand. Strain through fine mesh strainer before using or freezing.

BROWN CHICKEN STOCK

Steps:

• Preheat oven to 450 degrees. Divide chicken evenly between 2 rimmed baking sheets and roast until golden brown, 45 to 60 minutes. Add onion, carrots, tomatoes, and leek. Roast 30 minutes more, stirring occasionally. Transfer to a large stockpot.
• Combine parsley, thyme, bay leaves, and peppercorns in a piece of cheesecloth. Tie with kitchen twine to enclose. Add to a 10-quart stockpot.
• Place hot baking sheets over low heat. Add 1 cup water to each baking sheet, scraping up browned bits from the bottom of the baking sheets with a wooden spoon. Add liquid to stockpot. Add enough water to cover bones by 2 inches, 20 to 24 cups. Bring to just a boil over high heat, and reduce heat to a simmer. Cook, skimming as necessary, for 2 hours.
• Strain through a sieve lined with damp cheesecloth. Let cool to room temperature. Transfer stock to refrigerator and let chill over night. Remove and discard solidified fat from top of stock. Transfer to an airtight container.

BROWN CHICKEN STOCK

Steps:

• Preheat oven to 450 degrees.
• Drizzle 2 half sheet pans with 1 tablespoon olive oil each. Sprinkle each pan with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Divide chicken wings and parsnips in a single layer between the 2 pans and use hands to turn chicken and parsnips coating all sides with oil, salt and pepper. Roast for 30 minutes.
• Add onions, carrots, and celery to roasting pans. Use spatulas to roll vegetables around in the pan juices, oil, salt and pepper until well coated. Turn chicken pieces. Roast an additional 30 minutes.
• Transfer chicken, vegetables and juices to a stock pot (12 quart minimum).
• Deglaze roasting pans with a little water. Use a wooden spatula or spoon to scrape up the browned bits; add to stock pot.
• Add enough cold water to stock pot cover chicken and vegetables by 2 inches (about 7-8 quarts).
• Add herbs, peppercorns, 1 teaspoon salt, and ½ teaspoon pepper. Note: You may omit salt and pepper if desired or wait and add it at the end when adjusting seasonings.
• Bring to just the boiling point over medium-high heat, skimming often any fat and froth that rises to top. Just before stock begins to boil, reduce heat to medium-low and gently simmer uncovered for 5-6 hours, skimming as needed. Long simmering will result in a more flavorful and concentrated stock. To avoid cloudiness, DO NOT BOIL OR STIR THE STOCK!
• Cool slightly.
• Strain stock through a fine mesh strainer or colander lined with 2 layers of dampened cheesecloth, gently pressing chicken and vegetables to extract all liquid. Here's how I do it: I place a cheesecloth lined colander over a 4 cup measuring cup or something where the bottom of the colander does not touch the bottom of the receptacle. This makes it easier to press the liquid from the chicken and vegetables. I pour the accumulated stock into a large stainless steel or enameled pot for storing overnight in the refrigerator.
• Cool to room temperature, then refrigerate overnight. Remove and discard fat that forms on top. Stock will be in a gelled state.
• Taste stock for flavor. If it is too weak, boil it down to evaporate some water content and concentrate the flavor (stock may be boiled once the fat has been removed). Correct seasonings with salt and pepper as needed.
• Stock may be stored in refrigerator for up to 3 days or freezer for up to 3 months.
• Note: Fill ice cube trays with stock, freeze, and store cubes in plastic bags. Use individual cubes for easy portioning when small amounts of stock are called for (sauce, gravy, stir fry, etc.).

BROWN CHICKEN STOCK

Steps:

• Arrange a rack in top third of oven and another rack in bottom third; preheat to 450°F. Spread bones on a large roasting pan. Place in oven on lower rack and roast until deeply brown, 45 minutes- 1 hour. Transfer bones to a large pot. Spoon off fat from juices in pan. Place pan on stove over medium-high heat. When browned bits begin to sizzle, pour in 2 cups water. Bring to a simmer, scraping up browned bits with a wooden spoon. Pour into pot with bones.
• Meanwhile, coat the bottom of another roasting pan or a rimmed baking sheet with oil. Add onion, carrots, and celery to pan and roast on upper rack for 20 minutes. Remove pan from oven. Stir in tomato paste. Return to oven and roast until deeply browned, about 10 minutes.
• Scrape vegetables from roasting pan into pot. Add peppercorns, parsley, thyme, bay leaf, and 14 cups water to pot. Place pot over high heat and bring to a boil. Reduce heat and simmer for 3 hours. Strain stock, discarding solids. Return stock to pan. Bring to a boil, reduce heat to medium, and simmer until reduced to 4 cups, about 1 1/2 hours (time will vary depending on size of pot). Chill. Store up to 3 days in refrigerator or freeze up to 3 months.

BROWN CHICKEN STOCK

Steps:

• Put oven rack in middle position and preheat oven to 425°F.
• Pat chicken dry and put in a large flameproof roasting pan (not glass) along with onion, carrots, and celery. Drizzle chicken and vegetables with oil and toss to coat, then arrange chicken pieces skin sides down. Roast, stirring once halfway through, until chicken and vegetables are golden brown, 1 to 1 1/4 hours.
• Straddle roasting pan (with chicken and vegetables still in it) across 2 burners, then add 1 cup water and deglaze pan by boiling over high heat, stirring and scraping up any browned bits, 1 minute.
• Transfer chicken and vegetables with pan sauce to a 6- to 8-quart stockpot and add salt and remaining 12 cups water, then bring to a boil over high heat. Reduce heat and simmer, uncovered, skimming foam from surface, 3 hours.
• Pour stock through a large sieve lined with cheesecloth or a triple layer of paper towels, discarding solids. If not using stock right away, cool to room temperature, uncovered, and then chill, covered.

BROWN STEW CHICKEN

Steps:

• Make the marinade: Add all marinade ingredients to a large bowl and whisk to combine. Set aside.
• Prepare the chicken: Season the chicken with 2 teaspoons salt and 1 teaspoon pepper. Place chicken, scallions and thyme in the bowl with the marinade and mix to combine. Let the chicken marinate in the refrigerator for at least 2 hours and up to overnight. (Any longer will change the texture of the chicken.) Remove chicken from the refrigerator at least 1 hour before starting to cook.
• Heat a shallow Dutch oven or heavy-bottomed pan over medium-high. Drizzle in 2 tablespoons olive oil. Add sliced onions, season with salt and pepper and cook, stirring occasionally, until soft and fragrant, 3 to 4 minutes. Add garlic to pan, cook for 30 seconds or until tender, stirring to keep the garlic from scorching. Using a pair of tongs or spoon, remove onions and garlic from the pan. Place in a medium bowl and set aside.
• If needed, add more oil to coat the bottom of the pan. Add chicken to the pan, letting the excess marinade drip back into the bowl, and reserving the scallions and thyme sprigs. Working in batches, sear chicken on both sides until dark brown, adjusting the heat if necessary to avoid burning the marinade, about 3 to 4 minutes total. Discard excess marinade.
• Return onions to pan. Add tomato paste and stir. Place quartered tomatoes and sliced carrots in the pan. Slowly pour in chicken stock to nearly cover. (Add more as needed.) Using your spatula, scrape off the bits from the bottom of the pan. Add bay leaves and the reserved thyme and scallions from the marinade.
• Bring to a rolling simmer. Reduce heat to low. Cover and cook for 30 minutes or until chicken is tender. Remove thyme stems and bay leaf, and discard. Adjust seasoning with salt and pepper. Serve with rice, roti or naan bread.

BROWN CHICKEN STOCK

Steps:

• Rinse the bones twice in cold water to remove the blood.
• Preheat the oven to 450º F.
• Place the rinsed bones in a roasting pan and roast, stirring occasionally, until well browned all over.
• Transfer to the stockpot and simmer the bones in water to cover for 30 minutes.
• During this time, skim carefully.
• Meanwhile, put the vegetables in the same roasting pan and roast until brown all over, then add to the soup pot.
• Put the hot roasting pan over medium heat and add ½ cup dry white wine or water.
• Stir and scrape up all the browned bits from the bottom and sides of the pan and pour into the stock.
• Add bay leaf, peppercorns and parsley stems.
• Continue to simmer very slowly, uncovered, for 4 hours.
• Cool, strain, then refrigerate overnight, and scrape off the fat.
• If I want a concentrated stock, I boil the stock until it is half its volume.
• Refrigerate or freeze until needed.
• note: Rinsing the bones and then skimming during the first 30 minutes yields dividends in clarity and refinement of flavor.
• You can dispense with the rinsing and skimming, however.
• Just put all the ingredients in a pot, bring to a boil, and follow the recipe from there.