Brown Chicken Stock

recipe

Cut up 2 (3-pound) chickens, or use any combination of thighs, drumsticks, or breasts to make this chicken stock. Use a pan large enough to roast the chicken and all the vegetables in a single layer. If the pan is too small, the chicken won't brown properly.

Yield:

10 cups (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 31
Caloriesfromfat 32 %
Fat 1.1 g
Satfat 0.3 g
Monofat 0.4 g
Polyfat 0.2 g
Protein 4.7 g
Carbohydrate 0.4 g
Fiber 0.1 g
Cholesterol 15 mg
Iron 0.3 mg
Sodium 19 mg
Calcium 4 mg

Ingredients

1/4 pound fennel stalks, cut into 2-inch-thick pieces
3 carrots, cut into 2-inch-thick pieces
1 celery stalk, cut into 2-inch-thick pieces
1 medium onion, unpeeled and quartered
6 pounds chicken pieces
1/2 teaspoon black peppercorns
6 parsley sprigs
5 thyme sprigs
2 bay leaves
16 cups cold water, divided

Preparation

Preheat oven to 400°.

Arrange the first 4 ingredients in the bottom of a broiler or roasting pan, and top with chicken pieces. Bake at 400° for 1 1/2 hours, turning the chicken once every 30 minutes (chicken and vegetables should be very brown).

Place the peppercorns, parsley, thyme, and bay leaves in an 8-quart stockpot. Remove vegetables and chicken from broiler pan, and place in stockpot. Carefully discard the drippings from broiler pan, leaving browned bits. Place broiler pan on stovetop; add 4 cups of water. Bring to a boil over medium-high heat. Reduce heat; simmer 10 minutes, scraping the bottom to loosen the browned bits.

Pour contents of broiler pan into stockpot. Add remaining 12 cups of water, and bring to a boil over medium-high heat. Reduce heat, and simmer 1 1/2 hours.

Strain stock through a fine sieve into a large bowl. Reserve chicken for another use; discard remaining solids. Cover and chill stock for 8 hours. Skim solidified fat from surface of broth, and discard.

Jim Peterson,

Cooking Light

January 2003
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