August 1, 2016
3 hrs 10 mins
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.
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.
For an even darker stock, you can add a tablespoon of tomato paste half way through frying the vegetables.