Manu’s Brown Chicken Stock


  • 1kg chicken bones, rinsed well (chicken carcass from butcher)
  • 1 carrot diced
  • 1 onion diced
  • 1 stalk celery diced
  • 100g button mushrooms
  • 500ml dry white wine
  • 2.5 litres water
  • 1 clove garlic
  • 1 bouquet garni
  • 2 tomatoes, halved width-ways


  1. Pre-heat oven to 200 deg C.
  2. Place bones in large roasting pan and roast for 30mins, stirring occasionally.
  3. Add carrot, onion, celery, mushrooms, stir to combine well and then roast for another 30mins or until vegetables are golden.
  4. Transfer the bones and the vegetables to a large saucepan or stockpot and reserve the roasting pan.
  5. Place the roasting pan over a medium heat. Add the wine and scrape with a wooden spoon to remove any cooked-on bits.
  6. Pour the wine over the bones, then add the water. Bring to the boil over high heat, then skim any impurities from the surface.
  7. Place chicken bones and water in a large saucepan or stockpot. Bring to the boil over medium heat, skimming any impurities from the surface.
  8. Reduce the heat to low and simmer for 4 hours, skimming regularly.
  9. Strain the stock through a fine-mesh sieve (I use muslin cloth in a normal sieve) sitting over a large bowl and discard the solids. To keep the stock as clear as possible, don’t press on the vegetables when straining.
  10. Cool to room temperature, the refrigerate till cold. The fat will solidify on top making it easy to remove and discard.
  11. Refrigerate for up to 7 days or freeze for up to 3 months (I freeze in ice cubes and know they are equal to about 20mls each).

Makes about 1.7 Litres

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Posted in Cooking

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