Brown Chicken Stock

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This rich, homemade brown chicken stock is a fundamental building block for any serious home cook. Unlike a standard pale stock, this high-protein version involves roasting both the chicken bones and the mirepoix vegetables until deeply caramelised. This process creates a complex, savoury depth and a dark golden colour that provides a professional finish to gravies, stews, and risottos. The addition of tomato purée adds a subtle acidity and further enhances the deep Umami flavours.

Preparing a batch of this nutritious stock is a wonderful way to reduce kitchen waste while ensuring your meals are free from the high sodium levels found in shop-bought cubes. It is naturally high in collagen and protein, making it an excellent base for health-conscious recipes. Once reduced, the stock can be portioned and frozen, ready to bring an intense, chef-quality flavour to your favourite weekday dinners.

Ingredients for Brown Chicken Stock

2.3kg uncooked, meaty chicken bones or chicken wings
1 matsked vegetabilisk olja
1 large onion, diced
2 carrots, peeled, diced
2 celery stalks, diced
2 matskedar tomatpuré
10 black peppercorns
10 flat-leaf parsley sprigs
6 thyme sprigs
1 lagerblad

How to make Brown Chicken Stock

Arrange a rack in top third of oven and another rack in bottom third; preheat to 232°C. Spread bones on a large roasting pan. Place in oven on lower rack and roast until deeply brown, 45 minutes- 1 hour. Transfer bones to a large pot. Spoon off fat from juices in pan. Place pan on stove over medium-high heat. When browned bits begin to sizzle, pour in 475ml water. Bring to a simmer, scraping up browned bits with a wooden spoon. Pour into pot with bones.

Meanwhile, coat the bottom of another roasting pan or a rimmed baking sheet with oil. Add onion, carrots, and celery to pan and roast on upper rack for 20 minutes. Remove pan from oven. Stir in tomato paste. Return to oven and roast until deeply browned, about 10 minutes.

Scrape vegetables from roasting pan into pot. Add peppercorns, parsley, thyme, bay leaf, and 3350ml water to pot. Place pot over high heat and bring to a boil. Reduce heat and simmer for 3 hours. Strain stock, discarding solids. Return stock to pan. Bring to a boil, reduce heat to medium, and simmer until reduced to 950ml , about 1 1/2 hours (time will vary depending on size of pot). Chill. Store up to 3 days in refrigerator or freeze up to 3 months.

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