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Brown Chicken Stock

Source of Recipe


Cooking Light-J/F-03






List of Ingredients



• 1/4 pound fennel stalks, cut into 2-inch-thick pieces
  
• 3 carrots, cut into 2-inch-thick pieces
  
• 1 stalk celery, cut into 2-inch-thick pieces
  
• 1 medium onion, unpeeled and quartered
  
• 6 pounds chicken pieces
  
• 1/2 teaspoon black peppercorns
  
• 6 parsley sprigs
  
• 5 thyme sprigs
  
• 2 bay leaves
  
• 16 cups cold water, divided
  






Instructions



1. Preheat oven to 400 degrees.
   
   
2. Arrange the first 4 ingredients in the bottom of a broiler or roasting pan, and top with chicken pieces. Bake at 400 for 1 1/2 hours, turning the chicken once every 30 minutes (chicken and vegetables should be very brown).
   
   
3. Place the peppercorns, parsley, thyme, and bay leaves in a 8-quart stockpot. Remove vegetables and chicken from broiler pan, and place in stockpot. Carefully discard the drippings from the broiler pan, leaving browned bits. Place broiler pan on stovetop; add 4 cups of water. Bring to a boil over medium-high heat. Reduce heat; simmer 10 minutes, scraping up browned bits.
   
   
4. Pour contents of broiler pan into stockpot. Add remaining 12 cups water, and bring to a boil over medium-high heat. Reduce heat, and simmer 1 1/2 hours.
   
   
5. Strain stock through a fine sieve into a large bowl. Reserve chicken for another use; discard remaing solids. Cover and chill stock for 8 hours. Skim solifidied fat from surface of broth, and discard.
   
   
6. Yield: 10 cups (servings size: 1 cup). 31 cal, 1.1g fat, 4.7g pro, 0.4g carb, 0.1g fiber, 15mg chol, 0.3mg iron, 19mg sod, 4mg calc.