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Brown Chicken Stock

We roast all flavors in the oven before simmering giving this stock a rich and toasted flavor. This stock is and excellent addition to curry, stews and chili.





About 5 hours total (1 hour active)


600gwhole chicken wings300gwhole chicken legs60gtomato paste4Lcold water1carrot1onion0.5celery stalk


600gwhole chicken wings300gwhole chicken legs1carrot1onion

Preheat oven to 375°F/190°C.

Separate the chicken wings and legs at each joint. Lacerate the meat in the middle of each bone and break the bone with the back of your knife.

Peel the onion and split it in half. Remove the roots.

Halve the carrot lengthwise.

600gprepped chicken wings300gprepped chicken legs60gtomato paste1prepped carrot1prepped onion0.5celery stalk

Add everything but the water to your roasting pan or baking sheet and mix thoroughly to coat everything in tomato paste.

Roast in the oven for 30-45 minutes or until everything is well-browned and beginning to char in spots.


Once everything is roasted, transfer the ingredients into a 6L stock pot.

Cover the bottom of the roasting pan with water and place on a burner over medium heat, scraping frequently until the fond comes loose and begin to dissolve in the water.


Pour off liquid from roasting pan into the stock pot and fill the pot the rest of the way with cold water.

Gently bring to a simmer for about 3 hours. After 3 hours, taste every 30 minutes until flavorful.


Strain through a colander lined with cheesecloth into a heat-resistant container and refrigerate until cool.


Use immediately, refrigerate for 3-4 days, or freeze indefinitely.