Learn how to make a rich and flavorful Brown Chicken Stock from scratch! 🍲 This classic French technique transforms leftover chicken bones and simple vegetables into a deep, golden stock that’s perfect for soups, sauces, braises, and future cooking projects.
In this video, I’ll walk you through step by step:
⏱️ Timestamps
00:00 – Intro
00:15 – Pre-heating Oven
00:22 – Roasting the Bones
00:47 – Aromatics (Mirepoix)
01:12 – Bouquet garni
01:36 – Tomato and Vegetables Roasting
01:55 – The Stock
02:20 – Deglazing the roasting tray
02:43 – Simmering and Skimming the stock
03:06 – Straining + Remouillage
03:41 – Final stock
04:13 – White vs Brown Stock
📌 Ingredients (Metric):
1 kg chicken bones
1/2 onion, quartered (skins on)
1 carrot, chopped
1 celery stick, chopped
Leek tops (optional)
1 garlic bulb, halved
30g or 2 tbsp tomato paste
thyme sprigs, parsley stalks, bay leaves (bouquet garni) to your liking
150 ml white wine (or beer/water to deglaze)
Cold water to cover
Simmer time: 3–4 hours | Yield depends on how far you reduce your stock
The method I showed you is simple and reliable, though it does leave you with a bit more to wash. Another option is to brown the bones and veggies directly in the stockpot, which saves on dishes. The downside is that it takes more effort and it’s trickier to get an even color.
Whether you’re a home cook looking to reduce waste or you want to elevate your recipes with restaurant-quality stock, this method will give you the perfect base every time.
👉 If you’d prefer a lighter, cleaner alternative, try White Chicken Stock by skipping the roasting and tomato paste.
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