Brown Chicken Stock
Makes 2 quarts
2 tablespoons extra-virgin olive oil
1 whole capon or chicken, cut in pieces, excess fat removed
3 carrots peeled and coarsely chopped
2 onions coarsely, chopped
4 celery stalks, coarsely chopped
1 tablespoon tomato paste
1 tablespoon black peppercorns
Stems from 1 bunch of flat-leaf parsley
In a large, heavy bottomed saucepan, heat the oil until smoking. Add the chicken or capon pieces and brown all over, stirring to avoid burning.
Transfer the browned capon parts to a bowl, then add the carrots, onion and celery to the pan and cook until soft and browned. Return the bird to the pan and add 4 quarts of water, the tomato paste, peppercorns, and parsley, stirring to dislodge the browned meat and vegetable bits from the bottom of the pan.
Bring almost to a boil, reduce the heat, and cook at a low simmer for 2 hours until reduced by half. Occasionally skim off the fat.
Strain the stock, pressing the solids with the bottom of a ladle to extract all the liquid.
Cool, then refrigerate or freeze until ready to use.
Recipe courtesy of Babbo Ristorante Enoteca
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After you’ve chowed down on a delicious roast turkey, chicken, duck or goose, use the leftover bones to make stock. A complex, rich stock is key to making a great risotto, gravy, stuffing and innumerable other comfort-food favorites. Learn how to make a killer stock from Josh Laurano, executive chef at Tarry Lodge/Tarry Market.
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