Brown Chicken Stock

Prep Time: 10 minutes

Cook Time: 90 minutes to 120 minutes

Serving Size: Varies

♦ 1 to 2 lbs. chicken pieces (whatever is on sale), such as wings or drumettes

♦ 1 Tablespoon oil

♦ 4 stalks of celery, roughly chopped

♦ 4 medium sized carrots, roughly chopped

♦ 1 large yellow onion, roughly chopped

♦ 4 or 5 large sprigs of thyme

♦ ¼ bunch of fresh parsley

♦ 15 whole peppercorns

♦ 1 bay leaf

♦ water

The whole secret to this chicken stock recipe is to brown everything.  Place a large stock pot on the stove over medium heat.  When the pan is hot, add the oil and then the chicken pieces.  I always sprinkle a bit of salt over the chicken but that is optional.  Let the chicken cook for 5 to 10 minutes until golden brown and then flip and cook on the other side until golden brown.  Once all the pieces of chicken have a good amount of color (but are not burned!), remove them from the pot and set aside.  Add the celery, carrots, and onion to the pot and cook them until lightly browned, stirring frequently and incorporating all of the browned bits from the bottom of the pot.  This will take about 10 to 15 minutes.  If the bottom or sides of the pot are beginning to color too much, reduce the heat and add a few tablespoons of water.  Add the chicken back to the pot of vegetables, and add the thyme, parsley, peppercorns, bay leaf.  Add water to the pot until it is about 2 inches from the top and bring the stock mixture to a boil.  Reduce to a simmer and cook, uncovered, for 60 to 90 minutes.

Let your stock cool for at least 10 minutes and scrape some of the scum and fat off the top.  Let the stock cool off enough to remove the chicken pieces and vegetables with a slotted spoon, and then pass the liquid through a fine meshed strainer.  Any remaining fat will be easy to remove once the stock has been refrigerated.  Keep in the refrigerator and/or freezer and use in your favorite recipes!