Hello Stranger | Login | Create Account
Feb 21, 2018
Intelligent Content For The Food Fascinated
Keep up with one or all of your
favorite Sauce Magazine columns
Brown Stock
Serves 2 to 3 quarts
Rate It:
You must login to rate
Courtesy of Anne Marie and Dan Lodholz | Photo by Michelle Volansky
April 2014

This recipe was originally posted as part of The Weekend Project. Click here to see the recipe in its entirety, or follow the links below for additional recipe instruction.
Brown Stock


2 to 3 raw chicken carcasses, halved, or 5 to 6 raw chicken backbones
2 leeks, white parts only, roughly chopped into 1-inch pieces
3 to 4 carrots, peeled and roughly chopped into 1-inch pieces
2 onions, peeled and quartered
1 6-oz. can tomato paste
1 bouquet garni (Recipe above.)
Kosher salt, to taste


• Preheat the oven to 500 degrees or as hot as it will allow.
• Place the raw chicken carcasses or backbones in a roasting pan and cook, tossing occasionally, 30 to 45 minutes, until very brown.
• Add the leeks, carrots and onions and roast another 20 to 30 minutes until the vegetables start to brown. Carefully add all the roasted vegetables and bones to a large stockpot. Set aside.
• Place the empty roasting pan on the stove over high heat and add the tomato paste and 1 or 2 splashes of water. Stir with a wooden spoon, scraping the bottom to release the fond. Add the tomato-fond mixture to the stockpot and fill with enough water to cover by 2 inches. Add the bouquet garni.
• Place the stockpot over high heat and bring to a simmer, then reduce the heat to low so only one or two bubbles appear on the service every second. Simmer on low 6 to 8 hours, skimming any scum that rises to the surface several times during the first 30 minutes.
• Remove the stock from the heat and strain it through a fine mesh sieve into another stockpot or large container. Discard the bones and vegetable scraps. Refrigerate the strained stock to cool completely and allow the fat to solidify on the surface. Skim the fat with a large spoon and discard it.
• Return the stock to a simmer over medium heat and add salt to taste.
• Strain the stock again through a fine mesh sieve lined with cheesecloth. Stock will keep, covered, in the refrigerator for 1 week and in the freezer for up to 6 months.

Want to comment on this recipe? Login or sign up on Sauce.
Conceived and created by Bent Mind Creative Group, LLC ©1999-2018, Bent Mind Creative Group, LLC. All Rights Reserved.
Sauce Magazine 1820 Chouteau Ave. St. Louis, Missouri 63103.
PH: 314-772-8004 FAX: 314-241-8004