A recipe we often made at LeBernardin that has traveled with me to every restaurant I’ve worked in. Every cook, chef, & food enthusiast should know how to make Brown Chicken Stock. Especially because its the fundamental of making the most flavorful chicken sauce.
Equipment: Scale, Stock Pot, Roasting Pan & Rack, Strainer, Tongs, Wooden Spoon
Yields: 1 Gallon Brown Chicken Stock & 1 Gallon Brown Chicken Remy
Level: Medium
Shopping List
Meat
7 Lbs Chicken Backs
Note: Remember to talk to your local butcher to source chicken backs. If they don’t have them, ask them where you can find them. And if they don’t know, you can always swap backs with 2 whole chickens, or the bones from 3 chickens.
Brown Chicken Stock
Ingredients
7 Lbs Chicken Backs
As Needed Cold Water
Method
1. Preheat the oven to 450 degrees F.
2. Lay the bones on a roasting pan evenly spaced apart.
3. Place chicken bones into the oven, cook for 45 minutes or until golden brown; flipping the bones over halfway through the cook.
4. Using tongs, place the roasted bones into a stock pot.
5. Pour rendered chicken fat (aka schmaltz) into a high heat safe container to use for cooking later, or discard.
6. Place roasting pan/s on a medium heat source & add a couple ladles of water.
7. Using a wooden spoon, scrape the fond (browned bits of flavor stuck on the pan) off the pan.
8. Pour the fond liquid into the brown chicken stock pot.
9. Cover the bones with cold water.
10. Bring to a boil, turn down immediately & reduce to a simmer.
11. Using a ladle or spoon, carefully remove any impurities from the top of the stock.
12. Position the stock pot slightly off the heat source to allow the impurities to surface to one side.
13. Cook for 4 – 6 hours.
14. Strain & cool. Best to use an ice bath to drop temperature quickly and within the safe temp time zone.
Join the Carroll Crew
Enter my Studio Kitchen for virtual classes, one-on-one hangouts, & more.
Click Here to learn more
What’s a Remy?
After you strain your stock you can add cold water on the bones again and cook into another stock, which we call a remy (kitchen lingo). With certain bones you can run a remy up to 2 times. The remy is great for braising meat, cooking grains, pasta, & vegetables. Where as the first original stock would be used for finishing & making sauces.
“Remouillage (rhur-moo-yahj) French for rewetting and used to describe a stock produced by reusing the bones from another stock.”
Webster’s New World Dictionary of Culinary Arts | Steven Labensky, Gaye G. Ingram, Sarah R. Labensky 2001
Brown Chicken Remy
Ingredients
Bones from stock
As Needed Cold Water
Method
- After straining out the 1st round of stock, place bones back into the stock pot & add cold water just to cover the bones.
- Bring to a boil, turn down immediately, & reduce to a simmer.
- Position the stock pot slightly off the heat source to allow the impurities to surface to one side.
- Using a ladle or spoon, carefully remove any impurities from the top of the stock.
- Cook for 4 – 6 hours.
- Strain & cool. Best to use an ice bath to drop temperature quickly and within the safe temp time zone.
Follow & Tag Us @eatccc_
