Brown Chicken Stock

Brown Chicken Stock
Brown Chicken Stock
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Brown Chicken Stock


August 1, 2016Brown chicken stock uses the roasted bones and vegetables to give a deep, dark and rich stock that delivers the pure flavour of roast chicken.

  • Prep: 10 mins
  • Cook: 3 hrs
  • 10 mins

    3 hrs

    3 hrs 10 mins

  • Difficulty: Easy
  • Yields: 4-6 cups

While the ingredients are the same, this brown chicken stock is a world away from a subtle and elegant white chicken stock. While not quite as versatile, you can use this in much the same way - just keep mind the result will be a far richer and have the flavour of roast chicken. Anywhere you are serving chicken, or a darker meat, that is probably be a good thing - but be careful if using it in anything too delicate (like seafood) - things may get a little weird if you aren't careful.

I went through a phase of only making this stock because it is just so damn delicious and I love the flavour of chicken. These days I usually stick to the white version as I can use it in almost any application and I don't need to worry about the roasting of the bones and vegetables.

If you want to save yourself time, then get a pressure cooker. The whole lot will be done in under an hour and nobody will know the difference.


1 chicken carcass or chicken wings

1 stick celery, roughly chopped

1 carrot, roughly chopped

1 onion, roughly chopped

1 bay leaf

5 black peppercorns


Preheat your oven to 200°C.

Break the chicken bones down into pieces (~2-4cm) and place in a roasting dish. Roast for 45-60 minutes turning occasionally until deep brown. Drain any fat and set the bones aside. Add 2 tablespoons of water to the tray and scrape any bits off the bottom, reserving the liquid.

Add 2 tbsp oil to a large pot over a high heat. Add the vegetables and stir frequently while allowing to brown deeply without burning (25-35 minutes).

Deglaze the pan by adding the reserved liquid from the bones and scrape the pot to remove any brown bits. Add the roasted bones and add enough water to cover them by 2-3cm.

Bring the pot to a gentle simmer and skim any scum that has risen to the surface with a ladle. Moving the pot just off centre will help the scum collect on the opposite side.

Add the vegetables and bouquet garni to the pot and continue to simmer for 2-3 hours. Skim any impurities from the surface a few times during this time.

Strain through a fine sieve and skim off any unwanted fat.

For an even darker stock, you can add a tablespoon of tomato paste half way through frying the vegetables.


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About the author

Ben Macdonald

When Ben isn’t devouring food, he is thinking what to cook next. After spending his adult life eating his way around the world he ended up channelling his culinary creativity as a finalist in Masterchef Australia – famously impressing Heston Blumenthal with a campfire from steak and potatoes - before being eliminated the very next episode.
Following some time in several top restaurants he is now focussed on sharing his love of home cooking and making each meal better than the last.