0.0 0

Brown Chicken Stock

A recipe from Mario Batali, from the 2007 Classic in Aspen.

video Mario Batali: Favorite Meal To Cook

slideshow Amazing Chicken Recipes

  • Total Time:

Related Video

More Videos
How to Make Aerated Green Apple Sorbet


  • 2 tablespoons extra-virgin olive oil
  • Bones, wings and scraps from 3 chickens, excess fat removed
  • 3 carrots, coarsely chopped
  • 2 onions, coarsely chopped
  • 4 celery ribs, coarsely chopped
  • 3 quarts water
  • 2 tablespoons tomato paste
  • 1 tablespoon black peppercorns
  • Stems from 1 bunch of flat-leaf parsley


  1. In a large, heavy-bottomed pot, heat the olive oil until smoking. Add the chicken bones, wings and scraps and cook over moderately high heat, stirring frequently, until well-browned all over. Transfer the chicken parts to a plate. Add the carrots, onions and celery to the pot and cook until softened and lightly browned. Return the chicken bones to the pot. Add the water, tomato paste, peppercorns and parsley stems, stir to release any browned bits stuck to the bottom of the pot and bring to a boil. Simmer gently over moderately low heat, skimming occasionally, until reduced by half, about 2 hours. Strain the stock, pressing hard on the solids. Let cool, then refrigerate. Skim the fat from the surface before using.

Make Ahead

The stock can be refrigerated for 2 days or frozen for up to 1 month.

Contributed By

Related Video

More Videos
How to Make Aerated Green Apple Sorbet

You May Also Like


463465 2013-12-06 Mario Batali soups-and-stews|make-ahead|web-exclusive mario batali,brown chicken stock,leftover chicken recipe,homemade stock recipe,chicken broth recipe recipes,aspen-2007-brown-chicken-stock 463465