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Brown chicken stock recipe
Course:
Base ingredient
Cuisine:
Asian Inspired, Mediterranean Inspired
Keyword:
broth, chicken, stock
Author:
Steve Paris
Chicken stock is one of the most useful and versatile base ingredients. A brown chicken stock recipe includes firstly roasting the chicken bones and some of the vegetables. This imparts an amazing depth of flavour.
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Ingredients
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
Instructions
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
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