Brown Chicken Stock Tasty Recipes
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|Brown Chicken Stock|
"A inventory so rich and savory, your soups and gravies might be fantastic! It's a bit work, but it's cheap and sooo really worth it. I keep up 'used' bones in a freezer bag inside the freezer for weeks or months till I have enough to make a inventory. This is also a amazing way to use the backs or necks from complete chickens."
- 2 half of pounds fowl bones
- 1/4 cup olive oil
- 2 red onions, sliced
- 1 stalk celery
- 2 carrots, diced
- 8 cups water, or as needed
- 1 head garlic, halved
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- half of teaspoon dried basil
- 4 teaspoons kosher salt
- 1 tablespoon cracked black peppercorns
|Prep : 30M||Cook : 12M||Ready in : 3H30M|
- Preheat the oven to 450 tiers F (220 levels C). Arrange the chook bones on a baking sheet. Roast for approximately forty five mins inside the preheated oven, or until nicely browned.
- Heat the olive oil in a stock pot over medium warmth. Add the onions, celery and carrots; cook dinner and stir until browned. If they scorch, simply upload a piece of water and scrape up all the bits.
- Add the roasted bird bones to the pot, and fill with sufficient water to cowl the bones by using 2 inches. Bring to a boil, and upload the garlic, thyme, parsley, basil, salt, and pepper. Reduce warmness to low, and simmer exposed for two hours. Add extra water if needed.
- Strain out all the solids from the broth, drain off the fats, and refrigerate. You can also dispose of the fats after it has chilled. The stock will be thick. Use complete strength for soups and gravies, or dilute with water for a milder taste. I like to apply freezer bags for longer garage.
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