Homemade Stock

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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How-To Tuesdays

Homemade Stock

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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