Brown Poultry Stock
20m prep 3h cook 3h ready
A rich brown poultry stock made by roasting poultry parts and vegetables until deeply browned, then simmering with herbs and spices. Ideal as a base for soups, sauces, and gravies.
Ingredients
- 4 to 5 ½ pounds poultry parts, preferably backs, necks, wings, and feet
- 1 unpeeled onion, coarsely chopped
- 1 carrot, coarsely chopped
- 1 celery rib, coarsely chopped
- 3 or 4 sprigs parsley
- 2 or 3 sprigs thyme
- 1 bay leaf
- (1 teaspoon dried fenugreek leaves)
- ¼ teaspoon white or black peppercorns
- (2 whole cloves)
- Cold water to cover
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 4 to 5 ½ pounds poultry parts, preferably backs, necks, wings, and feet
- 1 unpeeled onion, coarsely chopped
- 1 carrot, coarsely chopped
- 1 celery rib, coarsely chopped
- 3 or 4 sprigs parsley
- 2 or 3 sprigs thyme
- 1 bay leaf
- (1 teaspoon dried fenugreek leaves)
- ¼ teaspoon white or black peppercorns
- (2 whole cloves)
- Cold water to cover
Let's Cook
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Step 1.
Preheat the oven to 425°F. Lightly grease a roasting pan. Have ready all the ingredients for Poultry Stock, but quarter the onion and leave the celery and carrot in 2-inch chunks so they are easier to turn. Add the poultry and vegetables to the pan and roast, stirring occasionally, until everything is well browned, about 1 hour. Transfer to a stockpot. Carefully pour off the fat from the roasting pan, keeping the caramelized cooking juices. Add 1 cup water or white wine to the roasting pan and scrape up any browned bits. Add this liquid to the stockpot along with the herbs and spices called for in Poultry Stock and enough cold water to cover the contents. Simmer, strain, and cool as directed.
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