This incredibly rich chicken stock is the perfect addition to any meat or vegetable dish.
Enjoy!
dark (brown) chicken stock
(yields 12 cups (3 L) )
what you’ll need:
- Fine mesh strainer
- Preheat oven to 400 F
- 2.2 lbs (1 kg) chicken bones
- 1 leek, roughly chopped (about 2 inches)
- 3 carrots, roughly chopped (about 2 inches)
- 3 stalks celery, roughly chopped (about 2 inches)
- 1 medium white onion, roughly chopped (about 2 inches)
- 1 bulb fresh garlic, cut in half
- 3 sprigs fresh thyme
- 3 bay leaves
- 1 tsp (5 mL) whole black peppercorns
- 24 cups (6 L) cold water
instructions:
1. In a large sauté pan or on a baking sheet add chicken bones, leeks, carrots, celery and onion and transfer to a preheated oven.
2. Roast chicken and vegetables on the middle rack until chicken bones are golden brown and crispy, about 1:25 hours.
3. Remove from the oven and transfer chicken and vegetables to a large stock pot.
4. Pour one cup of water into the sauté pan or onto the baking sheet and using a wooden spoon or heat-proof spatula, remove the bits of food stuck to the bottom of the pan.
5. Transfer liquid into the stock pot.
6. Add garlic, thyme, bay leaves, peppercorns and remaining water to the stock pot.
7. Place pot over high heat and bring mixture to a boil.
8. Turn down heat and simmer until liquid has reduced by half, about 2-2.5 hours.
9. Remove from heat and strain stock through a fine mesh strainer. Discard chicken bones and vegetables.
Use immediately or cool to room temperature and transfer to an air-tight container and refrigerate for up to 5 days. Alternatively, cool and freeze in ice cube trays and once frozen remove from trays and store in an air-tight container for up to 6 months.
chef jordan’s tips:
- Chicken stock can be frozen in ice cube trays and once frozen stored in air-tight container to be used when needed.
- The flavour of chicken stock becomes more concentrated and thickens as it is reduced. Simmer slowly until achieving your desired flavour profile.
