Leaarn how to prepare Brown Chicken Stock

Learn to prepare Brown Chicken Stock

Methods

1.Pre-heat the oven to 220 degrees C. Arrange the chicken bones on a baking tray. Roast for about 45 minutes in the preheated oven, or until well browned: add tomato paste ten roast for another few minutes. Remove the bones from the oven.

2. Heat the olive oil in a stock pot over medium heat. Add the onions, celery and carrots: cook and stir until browned. If they scorch, just add a bit of water and scrape up all the bits.

3. Add the roasted chicken bones to the pot and fill with enough water to cover the bones. Bring to a boil, and add the garlic, thyme, parsley and pepper. Reduce heat to low and simmer uncovered for 4 to 6 hours. add more water if needed.

4. Strain out all of the solids from the stock with the help of cheese-cloth, drain off the fat, and refrigerate. You can also remove the fat after it has chilled. The stock will be thick Use full strength for soups and gravies or dilute with water for a milder flavor. (Note: Simmering time : 4 to 6 hours)

Recipe Names and Quantity

Chicken Bones: 1.5 kg

Tomato Paste : 2 tbsp

Olive oil : 30 ml

Red Onions, Sliced : 200 gms

Celery : 100 gms

Carrots, Diced : 100 gms

Water as needed : 1 ltrs

Garlic, Crushed : 1 tbsp

Dried Thyme : 1 tsp

Dried Parsley : 1 tsp

Cracked Black Peppercorns : 1 tsp