Brown Chicken Stock
Published by Knopf
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.
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
- 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
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.
1961, 1983, 2001 Alfred A. Knopf