Brown chicken stock

Brown chicken stock
  • Serves icon Makes around 1 litre
  • Time icon Hands-on 30 min, oven 45 min, simmering 3-4 hours, plus 40-50 min reducing

Browning the chicken carcass adds a rich, deep flavour to this freezable stock. Use it to make wonderful pies, sauces and casseroles.

Ingredients

  • 1 chicken carcass, including wing tips and neck/giblets
  • a splash of vegetable oil
  • 1 onion
  • 1 carrot
  • 1 leek
  • 
2 bay leaves
  • 1 tbsp tomato purée
  • a small bundle of parsley stalks
  • 1 tbsp black peppercorns
  • 4 litres cold water

Method

  1. Heat the oven to 200°C/180°C fan/gas 6. Roast the chicken carcass, including wing tips and neck/giblets (if you have them) in a roasting tin for 45 minutes until golden. Turn halfway through to crisp evenly. 
  2. Meanwhile, heat a splash of vegetable oil in a large saucepan and add the onion, carrot and leek, each roughly chopped, along with 
the bay leaves. Cook over a medium heat, stirring often, for 25-30 minutes until the vegetables are lightly golden. Don’t let them burn or the stock will be bitter. Stir in the tomato purée with a small bundle of parsley stalks and the black peppercorns. Cook, stirring, for 3-4 minutes, being careful not to let the purée burn. Add the roasted carcass, wing tips and neck/giblets, cover with 4 litres cold water, bring to a simmer, then turn the heat right down and leave the stock to gently steam – there should be no more than the odd bubble breaking the surface – for 3-4 hours until reduced by half. Skim off any scum from the top with a large spoon.
  3. Line a sieve with a clean J-Cloth set over a large heatproof bowl and ladle the stock through it. Transfer the stock back into a clean pan and reduce over a low-medium heat for 40-50 minutes until halved again in volume. If the stock has a layer of fat you can spoon this off if you like. Your stock is now ready to use or cool, divide up into smaller portions and freeze. 

delicious. tips

  1. Stock is a cornerstone of good cooking. It’s not quick to make but it can bubble on the hob while you get on with other things – and it freezes well.

    This recipe uses fewer ingredients than the classic method but still gives a flavourful stock. The key is to brown the carcass before it goes into the pot, to give a deeper flavour to the finished stock.

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