Homemade Brown Stock 101
- 3 pounds chicken wings, chopped into 2-to 3-inch pieces
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 1 medium carrot, chopped
- 1 medium celery rib, with leaves, chopped
- 6 sprigs fresh parsley
- ½ teaspoon dried thyme
- ¼ teaspoon whole black peppercorns
- 1 dried bay leaf
Instructions:
This basic recipe makes rich brown stock from roasted bones—the preferred stock for meat sauces and gravies.
- Position a rack in the upper third of the oven and preheat to 450°F. Spread the chicken wings in a large roasting pan. Roast, turning occasionally, until golden brown, about 45 minutes.
- Meanwhile, in a large pot, heat the oil over mediumhigh heat. Add the onion, carrot, and celery to the pot and cook, stirring often, until softened, about 6 minutes.
- Transfer the wings to the pot. Pour off all the fat from the pan. Place the pan over two burners on high heat. Add 1 cup water, scraping up the browned bits in the pan with a wooden spoon. Pour into the pot. Add enough cold water to cover the wings by 2 inches. Bring to a boil, skimming off the foam that rises to the surface. Add the parsley, thyme, peppercorns, and bay leaf. Reduce the heat to low. Cook at a bare simmer for at least 2 and up to 12 hours. Add more water to the pot as needed to keep the bones covered.
- Strain the stock through a colander into a large bowl. Let stand for 5 minutes and skim off the clear yellow fat that rises to the surface. Cool the stock completely before refrigerating or freezing.