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Brown Chicken Stock

Updated February 23, 2016
(1 Votes)

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A little concentrated chicken stock is easy to make with the giblets and neck of a chicken and will always give more character to your sauce, however simple it may be.

About1 cup

CostInexpensive

Easy

Total Timeunder 2 hours

Make Ahead RecipeYes

One Pot MealYes

Dietary Considerationegg-free, gluten-free, lactose-free, peanut free, soy free, tree nut free

Taste and Textureherby, meaty, rich, savory

Type of Dishstock

Ingredients

  • The chicken neck, gizzard, heart, and miscellaneous scraps
  • 1 sliced onion
  • 1 sliced carrot
  • 1½ Tb rendered fresh pork fat or cooking oil
  • 2 cups white or brown stock, or canned beef bouillon, or chicken broth
  • 2 parsley sprigs
  • 1/3 bay leaf
  • 1/8 tsp thyme
  • A heavy-bottomed, 2-quart saucepan

Instructions

Chop the chicken into pieces of 1½ inches or less. Brown them with the vegetables in hot fat or oil.

Pour out the browning fat. Add the liquid, the herbs, and enough water to cover the chicken by ½ inch. Simmer partially covered for 1½ hours or more, skimming as necessary. Strain, degrease, and the stock is ready to use.

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