Brown Chicken Stock

Technical Tips
Crack the bones to maximize extraction of the juices. Roast them before cooking to develop aromas. Avoid overly lean carcasses without marrow or cartilage, as they provide little body to the stock.

Ingredients (for approximately 1 liter of stock)

• 1 kg poultry offal (carcasses, necks, wings – no liver)

• 100 g carrots, cut into large dice (mirepoix)

• 100 g onions, cut into large dice (mirepoix)

• 10 g garlic (approximately 2 cloves)

• 1 tablespoon tomato paste (approximately 20 g) or crushed unpeeled tomatoes

• 1 bouquet garni (thyme, bay leaf, parsley, celery)

• 1.5 liters cold water or white chicken stock

• No salt

Preparation

1. Roast the bones and offal
   Preheat the oven to 220 °C. Place the carcasses and offal on a baking sheet large enough: too small, the coloring will be uneven; too large, the juices may burn. Roast until a nice brown color is achieved without charring.

2. Add vegetables towards the end of roasting
   About 10 minutes before the roasting is complete, add the carrots and onions to sweat and lightly color them by contact with the juices.

3. Add the tomato
   Incorporate the tomato paste (or crushed unpeeled tomatoes) and allow to caramelize slightly (1 to 2 minutes), without burning.

4. Deglaze and add water
   Transfer the bones and garnish to a stockpot. Deglaze the baking sheet with a little hot water to recover the juices and pour them into the stockpot. Then add 1.5 liters of cold water (or white stock for a richer base).

5. Add aromatics
   Incorporate the bouquet garni and garlic. Do not salt: the stock should remain neutral to adapt to future recipes.

6. Slow cooking
   Bring to a boil, then reduce the heat to maintain a gentle simmer. Cook uncovered for 1.5 to 2 hours, skimming regularly to remove impurities.

7. Degrease
   At the end of cooking, carefully remove the fat floating on the surface.

8. Strain and store
   Remove the bones and vegetables. Strain the stock through a fine sieve. Allow to cool, then divide into portions and freeze.

Important
Never salt a stock without knowing its final use.
Brown stock is a neutral base intended to adapt to various preparations (brown sauces, gravies, risottos, braises…). It is seasoned only at the moment of final use.