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Brown Chicken Stock

Yield 10 cups (serving size: 1 cup)
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.

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

Nutrition 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

How to Make It

  1. Preheat oven to 400°.

  2. 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).

  3. 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.

  4. 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.

  5. 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.