Brown chicken stock
- March 2017
- Makes around 1 litre
- 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.
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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