Poultry, Soups and Stews

Brown Chicken Stock

  • 2 pounds Chicken bones, raw
  • 1 tablespoon Oil
  • 1 cup Onions
  • 1/2 cup Celery
  • 1/2 cup Carrots
  • 1 teaspoon Salt
  • 1/2 teaspoon Black pepper, coarsely ground
  • 1 tablespoon Peppercorns
  • 10 cups Water
  • 5 Bay leafs
  • 1 cup Red wine

    • Preheat oven to 450º

    Coarsely chop theveggies. Be sure to peel the onion.

    Toss the bones in oil and season the veggies with the salt and pepper.

    Spread bones and veggies evenly on a baking sheet. Roast for 1 hour.

    Place everything in a stock pot making sure to scrape the baking sheet and add any crumbs to the pot.

    Bring to boil, reduce and simmer for 2 hours.

    Remove from heat, skim any fat that has risen and strain.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Kevin Taylor of Fort Wayne, IN. 

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