Brown Chicken Stock

Recipe Ingredients

5 lbs	2270g / 80oz	Chicken wings
2 lbs	908g / 32oz	Onions - coarsely chopped (medium)
1		Carrot - coarsely chopped
2 cups	474ml	Red or white wine
1		Celery rib - coarsely chopped
1 cup	62g / 2.2oz	Chopped tomato - (fresh or canned)
10		Garlic cloves - (optional)
1		Fresh thyme sprig
		(or 1 tspn dried thyme)
6		Parsley sprigs - (to 8)
1		Bay leaf
1 teaspoon	5ml	Whole peppercorns

Recipe Instructions

Preheat oven to 400 degrees.

In 2 shallow roasting pans arrange the chicken in one layer and roast the wings for 30 to 40 minutes or until they are golden. Add the onion and carrot and roast until the vegetables are nicely browned. Transfer the wings and roasted vegetables to a stock pot. Deglaze the roasting pans on top of the stove with the wine and add the deglazing liquid to the stockpot. Add cold water to cover by 1-inch and bring the stock to a boil. Turn down the heat and let the stock cook at a gentle simmer, skimming off the scum, for 20 minutes or until no more scum rises to the surface.

Add the rest of the ingredients and simmer for 2 hours more, making sure that the bones are always covered with liquid. Add additional water if necessary. Strain the stock. Let cool and if possible, chill overnight. Remove the fat that accumulates at the top, put the stock back in a stock pot and simmer until it is reduced by two thirds to three fourths or until the stock becomes a glaze with a consistency like honey.

Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-9117 broadcast 04-28-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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