Recipes - Appetizers
Brown Chicken Stock/Game Stock Recipe
Brown Chicken Stock
- 5 pounds of chicken bones
- 1/2 chicken (about 1-1/2 pounds)
- 1 cup dry red wine
- 2 tablespoons vegetable oil
- 1 onion, coarsely chopped
- 1/2 carrot, coarsely chopped
- 1 stalk celery, coarsely chopped
- 1/2 bulb garlic, halved crosswise
- 1 cup water
- 3 bay leaves
- 1-1/2 teaspoons black peppercorns
- 3 fresh thyme sprigs
- 1 teaspoon salt
- 1/4 cup tomato paste
Preheat the oven to 400 degrees.
Wash the bones and chicken in cold running water, taking care to rinse out the body cavity well, and put them in a large roasting pan. Roast until deep golden brow, 25 to 30 minutes.
Meanwhile, heat the vegetable oil in a large sauté pan or skillet over high heat until hot, add the vegetables and garlic, sauté until golden brown. Transfer to a large stockpot. Add the 1 cup of water to the sauté pan, then add the liquid to the stockpot. Transfer the roasted bones and chicken to the stockpot. Add the wine to the roasting pan set over medium heat and stir to deglaze the pan. Add the liquid to the stockpot.
Fill the stockpot with enough cold water to just cover the top of the chicken bones. Bring to a boil and skim off any foam that develops. Add the remaining ingredients, bring back to a boil, then decrease the heat to a simmer. Simmer for 3 to 4 hours, skimming as necessary at the beginning. The stock is ready when the bones are easy to break; this means all the essence of the chicken have come out into the water.
Strain through a fine-mesh sieve into a smaller pot and cook over medium heat until reduced to 7 cups. Transfer the stock to a smaller pan or a container with a lid. Sit the pan in a bowl of ice water to cool, then cover and refrigerate overnight. Remove and discard the congealed fat on the surface. Keep in the refrigerator for up to 3 days, or freeze for up to 1 month.
Replace the 1/2 chicken and chicken bones in the master recipe with game-bird bones, such as quail, squib, or pheasant.