Brown Chicken Stock

Name: Brown Chicken Stock
Prep time: 40 min
Cook time: 2 h
Total time: 2 h 40 min
Yield: Makes about 1.2 litres (2 pints)
Ingredients: 1 litre (1¾ pints) cold water; 1 kg (2 lb) chicken winglets, carcases or giblets (not the livers), or a combination, chopped; a bouquet garni made with a small bunch of parsley, 2 branches of thyme and a bay leaf; 125 g (4 oz) each onion, carrot and celery, chopped; 6 peppercorns; a generous pinch of salt; 2 tomatoes, chopped; 2 garlic cloves, crushed; 300 ml (½ pint) boiling water

Preparation info

Makes about
1.2 litres

Difficulty
Easy
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.

Ingredients

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

Stock
Gluten-free

Method

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