Basic Brown Chicken Stock

Roast bones and veggies, deglaze pan, simmer with water and bouquet garni for 2 hours. Strain, salt. Rich flavor.

Healthy Soup Base Stock Chicken

Estimated Nutrition

Calories

1636

kcal / serving

1800 kcal total

Carbs

27.27g

per serving

30 g total

Fat

63.64g

per serving

70 g total

Protein

172.73g

per serving

190 g total

Cook Time

135

minutes

Serves

1.1

litres

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Liquids

1.1

litres

Water

Boiling

1.1

litres

Water

Cold

Meat

900

grams

Chicken Winglets

Not liver, or combination

900

grams

Chicken Carcass

Not liver, or combination

900

grams

Giblets

Not liver, or combination

NutsSeeds

pieces

Peppercorn

stalks

Parsley

Bouquet garni made with 6 stalks parsley, 1 sprig of thyme, and 1 bay leaf

sprig

Thyme

Part of bouquet garni

bayleaf

Bay Leaf

Part of bouquet garni

to taste

Salt

Vegetables

110

grams

Carrot

Diced

110

grams

Onion

Diced

110

grams

Celery

Diced

pieces

Tomato

Chopped

Method

Deglaze the roasting-pan with 275 ml boiling water and pour over the bones and vegetables.

Add 1.1 litres cold water to the pan and bring to the boil.

Reduce to a simmer, skim, add the bouquet garni, and cook for 2 hours.

Strain and salt.

Pour off and wipe away as much fat as possible and add the diced vegetables.

Spread the bones on a roasting-pan and cook in a 200°C oven for 15 minutes.

Roast for a further 5 minutes and transfer to a large pan.