Brown Chicken Stock

Brown Chicken Stock

I’m not sure about you, but I don’t know what it is about soup that makes me crave it. The cold weather? A rainy day? Cold season coming on? Whatever the reason, a bowl of hot soup always sounds good to me. Perhaps my favorite type of soup is chicken noodle or egg drop. But one of my absolute favorites is brown chicken stock! This recipe has been in our family for years and can be made from scratch with just a few ingredients. It’s perfect on its own, but it also goes great as the base for any other kind of soup you might want to add some flavor too!

prep: 30 mins cook: 3 hrs total: 3 hrs 30 mins Servings: 12 Yield: 12 servings


½ teaspoon dried basil

1 stalk celery

¼ cup olive oil

2 ½ pounds chicken bones

½ teaspoon dried thyme

2 carrots, diced

1 tablespoon cracked black peppercorns

8 cups water, or as needed

2 red onions, sliced

½ teaspoon dried parsley

1 head garlic, halved

4 teaspoons kosher salt


Preheat the oven to 450 degrees F (220 degrees C). Arrange the chicken bones on a baking sheet. Roast for about 45 minutes in the preheated oven, or until well browned.

Heat the olive oil in a stock pot over medium heat. Add the onions, celery and carrots; cook and stir until browned. If they scorch, just add a bit of water and scrape up all the bits.

Add the roasted chicken bones to the pot, and fill with enough water to cover the bones by 2 inches. Bring to a boil, and add the garlic, thyme, parsley, basil, salt, and pepper. Reduce heat to low, and simmer uncovered for 2 hours. Add more water if needed.

Strain out all of the solids from the broth, drain off the fat, and refrigerate. You can also remove the fat after it has chilled. The stock will be thick. Use full strength for soups and gravies, or dilute with water for a milder flavor. I like to use freezer bags for longer storage.

Nutrition Facts:

Per Serving: 49 calories; protein 0.4g; carbohydrates 2g; fat 4.5g; cholesterol 0mg; sodium 648.6mg.

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