Browned chicken stock

Name: Browned chicken stock
Ingredients: 1 large chicken caracass; 2 onions, peeled and quartered; 3 carrots, roughly chopped; 2 celery sticks, chopped; 1 tbsp. oil; 2 tbsp. tomato puree; 125 g button mushrooms; Small bunch of parsley; Few sprigs of thyme; About 8 black peppercorns

Bone broth is the trendy health craze of the moment, but making your own stock isn’t new. We think boiling your bones after Sunday lunch is an easy and efficient way to get the most out of your leftovers. Plus, a home-made stock is a wonderful base for soups, stews, risottos and sauces.

By The GH Kitchen TeamPublished: 17 March 2017

Jump to recipe

Serving notes: Makes about 3 litres (5 1/4 pints) before reducing

Advertisement - Continue Reading Below

Ingredients

1 large chicken caracass
2 onions, peeled and quartered
3 carrots, roughly chopped
2 celery sticks, chopped
1 Tbsp. oil
2 Tbsp. tomato puree
125 g button mushrooms
Small bunch of parsley
Few sprigs of thyme
About 8 black peppercorns

Directions

1. Step 1
  Preheat oven to 220°C (200°C fan) mark 7. Trim chicken carcass of excess fat, leaving some on for flavour. Put into a roasting tin and roast for 50min-1hr until bones are deep brown.
2. Step 2
  Meanwhile, in a separate roasting tin, toss together onions, carrots, celery sticks and oil. Roast for 35min. Mix in tomato purée and roast for a further 10min.
3. Step 3
  Put bones, veg and mushrooms into a large pan or stock pot; cover with cold water. Bring up to the boil, skimming off surface scum frequently. Once boiling, pour in a small jug of cold water. The fat will solidify and rise to the surface – skim this off. Bring stock back up to a simmer, add herbs, black peppercorns and a pinch of salt. Keep stock at a gentle simmer for 4hr, skimming as needed. Strain into a container or pan. Use as is (it will be fairly mild), or rapidly boil for about 45min-1hr until reduced by two thirds for a stronger flavour.
  
  Like this? You'll love...
  
  Chicken noodle soup
  
  Warm coronation chicken
  
  Foolproof roast chicken
  
  Hearty chicken soup with dumplings

Preparation Time: 25min

Cooking Time: about 5hr

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time