Good quality chicken is often sold as whole chickens. I take off the legs and breast, and use the rest to make stock. When making stock from bones, chefs differentiate between ‘white’ stock and ‘brown’ stock. The difference is that white stock is made from raw or blanched bones, whereas for brown stock the bones are roasted first. Brown stock has a more rich, fuller flavor than white stock. For the best Coq au Vin sauce, it is best to use a brown stock. Since I posted about Coq au Vin the other day, I thought I’d share a recipe for brown chicken stock with you. Please note that I did not include salt in the recipe because it is never a good idea to add salt to stock before you know what you are going to do with it. You may have to simmer the stock down to make a sauce, and then it may end up too salty.
For about 1 liter (1 quart), recipe can be scaled to any quantity
1 kg (2.2 lbs) chicken carcass, backs, wings
50 grams (2 oz) onion, chopped
50 grams (2 oz) leeks, chopped
50 grams (2 oz) carrot, chopped
10 grams (1/2 oz) fresh parsley
1/2 tsp black pepper corns
3 Tbsp olive oil
Preheat the oven to 190C/375F. Put the chicken carcass (hacked into pieces if needed) into a large oven dish together with the vegetables. Drizzle with olive oil and toss to coat the bones and vegetables with olive oil. The coat of oil will help the browning process.
The stock will keep for a few days in the refrigerator or for months in the freezer. Freeze in an ice cube tray to make it easier to use just how much you need.