Chicken stock is one of the most useful and versatile base ingredients. A brown chicken stock results from roasting the chicken bones and vegetables. This also imparts an amazing depth of flavour.
The key process here is the Maillard reaction. Essentially this means that the sugars in the chicken bones and vegetables start to caramelize. This caramelization creates a multitude of new flavour compounds. White chicken stock is a flavour enhancing ingredient. Brown chicken stock enhances the flavours of the dish it is used in. This is because it is contributing its own amazing flavours.
This brown chicken stock recipe uses chicken wings rather than whole carcasses. Not only are they easier to source, but the balance of bone, meat and skin also produce a beautifully silky stock rich in collagen.
Carrots, celery, onion, and garlic are standard stock components. Perhaps a bit more garlic than in typical stock recipes, but I love garlic, and it is so good for you. Two additions that add some distinct flavours are the fennel bulb and miso. The fennel brings a hint of anise, while the miso bolsters the already ample flavour enhancing umami.
Brown chicken stock is not appropriate in all situations where a chicken stock is required. Use white chicken stock if the primary intention is to enhance the flavour of other ingredients—for example, this mushroom soup. For dishes where we are looking for a bolder flavour from the stock, such as this chicken and garlic broth, this brown chicken stock is perfect.
Brown chicken stock
- 1.5 kg chicken wings
- 2 carrots
- 4 stalks celery
- 1 onion
- 1 head garlic
- 2 fennel bulbs
- 2 Tbsp miso
- 20 g ghee or butter
- 3 litres water
- 1/2 cup wine or sake
- Preheat oven to 200 degC
- Roast chicken wings and bones for 40 minutes.
- Melt 20 g ghee and mix with the 2 Tbsp miso
- Turn the chicken over, brush with miso, and return to the oven.
- In a separate oven tray, add carrot, celery, onion, garlic head.
- Roast the chicken and vegetables for another 40 minutes
- Using a cleaver or other heavy knife, chop through the chicken wings to expose the bones.
- Transfer chicken pieces and vegetables to a stock pot.
- Drain excess oil from the roasting pan then deglaze with the wine and add to pot.
- Add 3 litres water
- Add 10 peppercorns, bay leaf
- Simmer for 2 hours