Italian

Roasted Chicken Stock

A rich, dark, and deeply flavorful chicken stock made with roasted chicken bones, aromatic vegetables, and dry red wine. Roasting the chicken develops a savory depth, while reducing the wine concentrates its flavor. Using chicken broth alongside water creates an especially hearty, full-bodied stock, ideal for soups, sauces, braises, and other dishes that benefit from a robust chicken flavor.

Prep: 30 min
Cook: 1 hr 30 min
Total: 2 hr
Serves: 20
Makes: 5 qt
Difficulty: intermediate

Russell Toris@russelltoris

Ingredients

20Servings

2 lb Chicken Neck
4 lb Chicken Wing, each cut into 3 sections
2 lb Chicken Drumstick
1 tbsp Olive Oil
½ cup Chicken Fat, reserved from a previous stock, or olive oil
1 whole Yellow Onion, coarsely chopped
4 stalk Celery, coarsely chopped
3 whole Carrot
750 ml Red Wine
1 gal Water, cold, plus more to deglaze
1 gal Chicken Broth
1 cup Parsley, packed and coarsely chopped
¼ cup Thyme, packed sprigs
2 tbsp Black Peppercorn
12 whole Juniper Berry, lightly crushed
6 whole Bay Leaf

Makes 5 qt

Nutritionper serving

Calories: 25
Carbohydrates: 3 g
Protein: 3 g
Fat: 1 g
Sugar: 2 g
Sodium: 700 mg

Method

Roast the Chicken

Preheat the oven to 450°F (230°C). Toss the chicken necks, wings, and drumsticks with the olive oil. Arrange in a single layer across two rimmed baking sheets and roast for 15–20 minutes, until golden brown.

Brown the Aromatic Vegetables

While the chicken roasts, heat the chicken fat or olive oil in a large, heavy stockpot over medium heat. Add the onions, celery, and carrots. Sauté for about 20 minutes, stirring occasionally, until the vegetables are nicely browned.

Reduce the Red Wine

Pour the red wine into the stockpot with the browned vegetables. Increase the heat to high and bring to a vigorous boil. Cook for 15–20 minutes, reducing the wine to a thick, syrupy consistency. Watch carefully toward the end to prevent scorching. Remove from the heat and allow the pot to cool slightly.

Deglaze the Roasting Pans

When the chicken is browned, remove it from the oven and transfer the pieces with tongs to a colander set over a plate, allowing the excess fat to drain. Place the roasting pans over medium heat on the stovetop and add ½ cup water to each. Scrape up the browned bits from the bottom of the pans and pour the liquid into the stockpot with the vegetables.

Build and Simmer the Stock

Add the roasted chicken pieces to the stockpot, followed by the gallon of cold water and the gallon of chicken broth. Heat over medium-high until the liquid barely begins to boil, then reduce the heat to maintain a gentle simmer. Cook for 20 minutes, occasionally skimming foam from the surface. Add the parsley, thyme, black peppercorns, juniper berries, and bay leaves.

Strain and Cool the Stock

Using tongs, gently remove the chicken pieces and transfer them to a plate, taking care not to cloud the liquid. Reserve the cooked chicken meat for another use, such as chicken salad or pasta. Strain the stock through a colander to remove the vegetables and aromatics, then strain again through a fine-mesh sieve. Cool the stock rapidly in an ice bath before refrigerating.

Remove the Fat and Store

Refrigerate the stock until thoroughly chilled, then scrape the solidified fat from the surface. Reserve the fat for future cooking or stock preparation. Transfer the stock to airtight containers and refrigerate for up to 3 days or freeze for up to 3 months. For more compact freezer storage, reduce the stock by approximately half over medium-high heat before cooling and freezing. Dilute with water as needed when ready to use.