Marios Brown Chicken Stock Recipes

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.

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.

MARIO'S BROWN CHICKEN STOCK

Steps:

• In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking. Add all the chicken parts and brown all over, stirring to avoid burning. Remove the chicken and reserve.
• Add the carrots, onions, and celery to the pot and cook until soft and browned. Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley. Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat.
• Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside. Refrigerate stock in small containers for up to a week or freeze for up to a month.

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.

TERRANCE BRENNAN'S BROWN CHICKEN STOCK

Steps:

• Preheat oven to 375 degrees.
• Place chicken parts in a large stockpot. Pour enough cold water over chicken to cover by 2 inches. Place pot over medium heat and bring to a boil. Cook chicken for 5 minutes, skimming off any impurities and foam from the surface. Drain chicken, rinse, and transfer to a roasting pan.
• Drizzle oil over chicken and toss to combine. Transfer to oven and roast chicken, turning occasionally, until golden brown, about 35 minutes. Add leeks, onions, carrots, and celery to roasting pan and toss to coat with oil. Return to oven and roast mixture until vegetables are caramelized, about 20 minutes. Add tomato paste and toss to coat chicken and vegetables.
• Transfer contents of roasting pan to a large clean stockpot and cover with enough water to cover chicken mixture by 4 inches (about 6 1/2 quarts of water). Add 1 tablespoon salt. Bring to a boil over high heat. Reduce heat to a simmer and cook for 90 minutes, frequently skimming off any impurities from the surface. Add bay leaves, thyme, and peppercorns, and continue cooking and skimming surface for 30 minutes more. If cooking liquid starts to evaporate below the level of the solids, add enough water to cover.
• Remove stockpot from heat and let stand until all solids sink to the bottom of pot, about 15 minutes. Ladle stock through a fine mesh sieve set over a large airtight container; discard solids. Let stock cool and use right away or cover and refrigerate for up to 3 days, or freeze for up to 3 months.

BROWN CHICKEN STOCK

Steps:

• In a large, heavy-bottomed saucepan, heat the oil until smoking. Add the chicken bones and scraps and brown all over, stirring to avoid burning. Remove the chicken parts and reserve. Add the carrots, onions, and celery and cook until soft and browned. Return the chicken bones to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley, stirring to dislodge the browned chicken and vegetable bits from the bottom of the pan. Bring almost to a boil, reduce the heat, and cook at a low simmer for 2 hours, until reduced by half, occasionally skimming excess fat. After cooking, remove from heat and strain out all solids, pressing them with the bottom of a ladle to extract all liquids. This can be frozen for up to 1 month.

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:

• 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:

• Heat oven to 450 degrees. Spread chicken in a large roasting pan and roast until golden brown, 15 to 25 minutes. Add onions, carrots, tomatoes, and leek. Roast 25 minutes more, stirring occasionally. Transfer to a large stockpot. Add cloves, bouquet garni, and peppercorns.
• Place roasting pan over medium heat. Add wine and bring to a boil, scraping any browned bits from the bottom of the pan with a wooden spoon. Add to stockpot.
• Add 10 cups of water to stockpot, or enough to cover bones by 2 inches. Bring to a boil. Reduce to a simmer, and cook, skimming as necessary, for 2 hours.
• Strain through a fine mesh sieve lined with damp cheesecloth. Cool to room temperature. Transfer to an airtight container. Refrigerate for up to 3 days, or freeze for up to 2 months.