Brown Chicken Stock

Store in airtight containers in the refrigerator or freezer. Once frozen, it can be divided into smaller portions for convenience.

Roasting the bones and aromatics (like onions, carrots, and celery) is key to developing the deep, rich flavor and color of brown stock.

Simmer gently, uncovered, to allow some of the liquid to evaporate and concentrate the flavor.

Strain the stock well to remove any solids and achieve a clear liquid.

Hearty vegetables like root vegetables (carrots, parsnips), potatoes, and mushrooms.

Herbs such as thyme, rosemary, bay leaves, and parsley.

Red meats like beef and lamb, as well as poultry.

Not roasting the bones and vegetables enough, resulting in a pale and less flavorful stock.

Boiling the stock instead of simmering, which can make it cloudy and can extract bitter flavors from the bones.