Brown Chicken Stock

Name: Brown Chicken Stock
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 bay leaf; 10 black peppercorns; 2 carrots, peeled, diced; 2 celery stalks, diced; 2 kilograms uncooked, meaty chicken bones or chicken wings; 10 flat-leaf parsley sprigs; 1 large onion, diced; 6 thyme sprigs; 2 Tbsps tomato paste; 1 Tbsp vegetable oil

You can never have too many main course recipes, so give Brown Chicken Stock a try. This recipe serves 4. One portion of this dish contains approximately 57g of protein, 53g of fat, and a total of 746 calories. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. A mixture of bay leaf, peppercorns, chicken wings, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Arrange a rack in top third of oven andanother rack in bottom third; preheat to450°F.

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Oven

Spread bones on a large roastingpan.

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Spread

Place in oven on lower rack androast until deeply brown, 45 minutes–1 hour.

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Oven

Transfer bones to a large pot.Spoon off fat from juices in pan.

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Frying Pan

Pot

Placepan on stove over medium-high heat.When browned bits begin to sizzle, pourin 2 cups water. Bring to a simmer,scraping up browned bits with a woodenspoon.

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Water

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Stove

Pour into pot with bones.

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Pot

Meanwhile, coat the bottom ofanother roasting pan or a rimmed bakingsheet with oil.

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Cooking Oil

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Roasting Pan

Add onion, carrots, andcelery to pan and roast on upper rack for20 minutes.

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Carrot

Onion

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Frying Pan

Remove pan from oven.Stir in tomato paste. Return to ovenand roast until deeply browned, about10 minutes.

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Tomato Paste

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Oven

Frying Pan

Scrape vegetables from roasting paninto pot.

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Vegetable

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Pot

Add peppercorns, parsley,thyme, bay leaf, and 14 cups water topot.

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Peppercorns

Bay Leaves

Parsley

Thyme

Water

Place pot over high heat and bringto a boil. Reduce heat and simmer for3 hours. Strain stock, discarding solids.Return stock to pan. Bring to a boil,reduce heat to medium, and simmeruntil reduced to 4 cups, about 1 1/2 hours(time will vary depending on size of pot).Chill. Store up to 3 days in refrigeratoror freeze up to 3 months.

Ingredients you will need

Stock