Brown Chicken Stock
- making for 2 L
- 5-6 hours
- oven, stock pot
For Stock
Main Ingredient
chicken bones/carcasses/wing 2 kg
water 4 litres
Vegetable
carrots 2 pc
large skin on onions 2 pc
celery sticks 2 pc
mushrooms 150 g
garlic 5 cloves
tomatoes 4 pc
Spice & Herb
parsley stalks with leaves 5 pc
thyme 5 sprigs
rosemary 1 sprig
tarragon 3 sprigs
bay leaves 2 pc
peppercorns 1 tsp
Others
Tools
sieve
muslin cloth
Directions
Roast the chicken bones at 200c for 25-30 mins until browned
Add the onion, carrot, celery and mushrooms roast for a further 15 mins
Add all ingredients into a stock pot
Heat the stock to just below a boil for 4-5 hours until reduced by half
Skim the surface of fat every 30-40 mins
Strain the stock through a sieve and muslin cloth
Chill overnight and remove surface fat
Principles
- Simmer stock: achieve clear, flavorful, and well-balanced broth without cloudiness/bitterness
Notes
- 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
credit to chefthombateman