Homemade browned chicken stocks

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  • (1 Rating)


  • 1. Sprinkle ground black pepper and a few drops of oil into bones or carcasses, put into oven to roast for 10 minutes. Set aside. Bring water to boil in a big deep pot
  • 2. Put roasted chicken carcasses into boiling water . Boil for 15 minutes with medium heat.
  • 3. Add in all other ingredients and continue to boil with high heat for 5 minutes.
  • 4. Bring heat down to low, and let simmer for 2.5 hours.
  • 5. * stocks can keep up to 2 weeks in freezer. To add in any dish you cook for a boost of flavors and minimize use of salt.
  • 6. * this stocks doesnt require salt at all. By end of cookinh, all flavors of ingredients are concentrated and it can be taken as nutritious soup too (extended version of ABC soup)
  • 7. *Options are available to either strain the stock, let cool and keep in freezer OR blend all ingredient for more intense flavor before straining and keep
  • 8.

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About Chef


Full time homemaker with cooking passion to make every simple dish distinctively delicious. Driven by ingredient pairings, marrying the right ingredients, method and crucial steps, in ensuring meals turn ...