Rich Brown Chicken Stock

Name: Rich Brown Chicken Stock
Ingredients: 1 tablespoon tomato paste; ½ cup dry white wine; 2 quarts water; 2 bay leaves; 1 medium carrot, scraped and chopped; 1 medium unpeeled yellow onion, coarsely chopped; 5 garlic cloves, peeled and split in half; 1 tomato, chopped; Salt and pepper; 5 sprigs flat-leaf parsley; 4 sprigs fresh thyme or 2 teaspoons dried thyme leaves; 4 sprigs fresh thyme or 2 teaspoons dried thyme leaves; Salt and pepper; 2 medium stalks celery including leaves, chopped; 3 pounds chicken carcasses, wings, backs, and ribs, chopped into 1½-inch pieces; 3 pounds chicken carcasses, wings, backs, and ribs, chopped into 1½-inch pieces; 3 pounds chicken carcasses, wings, backs, and ribs, chopped into 1½-inch pieces; 3 pounds chicken carcasses, wings, backs, and ribs, chopped into 1½-inch pieces

Preparation info

Makes
2 quarts

Difficulty
Easy

Appears in

Cast Iron Cookbook

By Joanna Pruess

Published 2012

About

This is a more robust tasting chicken stock than the previous version. It will last for 3 to 4 days in the refrigerator or for 6 months in the freezer.

Ingredients

3 pounds chicken carcasses, wings, backs, and ribs, chopped into 1½-inch pieces
2

Stock
Gluten-free

Method

Put the bones in a large deep skillet and cook over medium-high heat until golden brown, turning occasionally. Add the celery, carrot, onion, and garlic, and cook until the vegetables are golden brown, 7 to 8 minutes.

Stir in the tomato and tomato paste, cook for 5 minutes, then pour in the white wine and cook for 2 minutes more. Add the water, bay leaves, parsley, and thyme. Simmer for