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.
- 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
- 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.
- 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.
- 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.
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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