Brown Chicken Stock

Preparation info
  • Makes

    500 ml

    • Difficulty


Appears in

By Franck Dangereux

Published 2004

  • About


  • 1 carrot, peeled and cubed
  • 1 onion, peeled and cubed
  • 2 celery stalks, washed and cubed


How much stock you make depends on how many carcasses you have – use one litre of water for each carcass. Bake the chicken carcasses at 180°C for about 25 minutes, until they are very brown. While these are browning, prepare the vegetables. Place the bro