Rich Brown Chicken Stock Recipes

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.

RICH CHICKEN STOCK

Steps:

• Preheat oven to 450 degrees F.
• Combine chicken bones, onions, celery, and carrots in a large roasting pan; toss with oil and season lightly with salt and pepper. Roast until the bones and vegetables are a rich golden brown, about 30 to 40 minutes.
• Transfer the bones and vegetables to a large stockpot, add 12 cups cold water, and the remaining ingredients and bring to a boil over high heat. Reduce the heat to medium and simmer for 4 hours, skimming the scum that rises to the top with a ladle every 20 minutes. Remove from the heat and strain through a mesh strainer into a clean pot. Place back on the stove over high heat and cook until reduced by half. Use immediately or let cool to room temperature, cover, and refrigerate or freeze until ready to use.

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 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.

ONE-POT CHICKEN AND BROWN RICE

Steps:

• In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper and place, skin side down, in pot. Cook until golden brown on both sides, 10 to 12 minutes total. Pour off all but 1 tablespoon fat from pot; add onion and celery. Reduce heat to low, cover, and cook 20 minutes.
• Add carrots, bay leaf, and 1 3/4 cups water; stir in rice and season with salt and pepper. Bring to a boil, then reduce heat to low. Cover and cook until rice absorbs almost all the liquid, 40 to 45 minutes. Let stand, covered, for 10 minutes before serving.

CHICKEN AND BROWN RICE

Steps:

• Heat oil in a large straight-sided skillet over medium heat. Season chicken with 1 teaspoon salt and 1/4 teaspoon pepper. Cook, turning, until golden on all sides, about 10 minutes; transfer to a plate.
• Add onion, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper to skillet. Cook, stirring frequently, until onion is softened, 3 to 5 minutes.
• Stir in rice, tomatoes, peppers, and 1 1/4 cups water; nestle chicken pieces in rice mixture. Bring to a boil; reduce heat. Cover, and simmer over medium-low heat until rice is tender, 55 to 60 minutes. If any liquid remains in skillet, remove lid and simmer until evaporated.
• Sprinkle peas over contents of skillet; cover, and remove from heat. Set aside until peas are heated through, about 10 minutes. Serve with lemon wedges, if desired.

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.