Brown Chicken Stock

Makes about 3-1/2 quarts

Brown chicken stock is invaluable to both the professional and the home chef. For convenience, make it in large batches. It can be boiled down to concentrate the flavors, and then frozen so it is always on hand.

7 pounds chicken bones, wings, and legs
1 pound onions, chopped
1 pound carrots, chopped
7 ounces celery, chopped
1 whole garlic bulb
1/2 cup tomato paste
1 Bouquet Garni

Preheat the oven to 400 degrees F.

Chop the chicken bones and pieces with a heavy knife. Place in a roasting pan and roast in the preheated oven for about 30 minutes, or until nicely brown. Add the onions, carrots, celery, and garlic and roast for another 10 minutes.

Transfer the bones and vegetables to a large pot and fill with cold water by several inches. Bring to a boil and skim off any fat and scum. Add the tomato paste and Bouquet Garni. Cover and simmer for 2 hours, skimming frequently. Strain through a fine-mesh sieve.

If you want a thicker, stronger stock, reduce the stock by boiling, or thicken with a little of your favorite gravy thickener.

Store in an airtight container in the refrigerator or in lock-top plastic bags in the freezer.

Gourmet Ireland
From the Public Television Series
By Paul and Jeanne Rankin
Bay Books
Paperback, $18.95
ISBN: 0-912333-15-4
Recipe reprinted by permission.

Buy the Book!

Gourmet Ireland 2
From the Public Television Series
By Paul and Jeanne Rankin
Bay Books
Paperback, $18.95
ISBN: 0-912333-34-0
Recipe reprinted by permission.

Buy the Book!