Brown Chicken Stock

By sadams1001

Ingredients

• 6 lbs chicken backs or wings
• 2 yellow onions, coarsely chopped
• 2 carrots, peeled and chopped
• 1 celery stalk, chopped
• 1 cup dry white wine
• 12 cups cold water
• 3 ripe plum tomatoes, chopped
• 4 cloves garlic, smashed
• 3 sprigs parsley
• 2 sprigs thyme
• 1 bay leaf
• 4 black peppercorns

Details

Servings 8

Preparation

Step 1

Preheat oven to 450 degrees.

Heat a large roasting pan in the oven until hot. Add the chicken and bake for 30 minutes, until dark brown. Tilt the pan and discard all but 2 tablespoons of the oil that collects in the corner. Add the onions, carrots, and celery to the pan and stir to coat with the oil. Bake for 10 minutes.

Transfer the chicken and vegetables to a large stockpot. Add the wine to the roasting pan and cook for 2 to 3 minutes, scraping the bottom and sides of the pan. Add to the stockpot. Cover with the water and bring to a boil over high heat. Remove any impurities that rise to the surface. Add the tomatoes, garlic parsley, thyme, bay leaf and peppercorns. Return to boil, decrease heat to low and simmer 4 to 6 hours. Strain into large bowl set in ice water.