Ready to flex those culinary muscles? This week, I have a basic brown stock for you to try out and create a baseline that you can customize the flavor of as you make more in the future. If you would like, please check out my blog post, "Stocks and Broths: Beyond the Box," to build a solid foundation before starting.
Basic Brown Stock
Ingredient List
- 1 Carcass ---Chicken Bones (See how to break down a whole chicken here.)
- 1 ---Onion
- 2 ---Ribs of Celery
- 1 ---Carrot
- 3 ---Bay Leaves
- 1 tsp ---Whole Peppercorns
- 2 ---Cloves of Garlic
- 1 T ---Tomato Paste
- 5-7 ---Parsley Stems
Directions
- Preheat the oven to 400°F. Place chicken bones on a pan and roast until they brown, 1-1.5 hours.
- On a separate pan toss carrots, onions, and celery with a touch of oil and roast until starting to brown, then add the tomato paste, mix well, and continue roasting until vegetables are well-browned.
- Place your roasting pan on top of the stove and transfer bones and vegetables to a large stockpot.
- Heat the roasting pan over medium-high heat, add water (or red/white wine, your taste preference), then scrape up browned bits on the bottom of the pan.
- Simmer for about 1 minute, then add deglazing liquid to the stockpot.
- Add garlic, bay leaves, peppercorns, parsley, and water about 3-5 inches above the bones.
- Simmer over medium heat, skimming occasionally, for 3-5 hours. Strain stock, and chill.
- Recommend freezing any you do not plan to use that week.
Equipment List
- Pot large enough to hold ingredients (I recommend a larger pot to fill less often. You could also do this in a crock pot.)
- 1-2 Sheet pans for roasting.
- Cutting Board
- Knife
- Strainer
- Vessle to store your stock when done. (I like to use good deli containers so they can expand during freezing some and not break.)
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