Brown Chicken Stock

Preparation info
  • Makes about

    1.2 litres

    • Difficulty


    • Ready in

      3 hr

Appears in
Good Soup Book

By Lindsey Bareham

Published 1997

  • About

This recipe makes a full-bodied stock with a rich, dark-brown colour. It can be diluted with water for recipes that require a light chicken stock.


  • 1 kg (2 lb) chicken winglets, carcases or giblets (not the livers), or a combination, chopped
  • 125


  • Preheat the oven to Gas Mark 6/200°C/400°F. Spread the bones out in a roasting pan and roast them for 15 minutes. Add the