Brown Chicken Stock

by Leah Halmagyi


  • 3kg chicken frames
  • 1 cup dry white wine
  • 2 heads garlic, halved
  • 2 brown onions, chopped
  • 2 sticks celery, chopped
  • 1 carrot, peeled and chopped
  • 1 tsp black peppercorns
  • 4 sprigs thyme
  • 4 fresh bay leaves


1 Preheat oven to 180°C. Arrange the chicken frames in a roasting pan and bake for 1 hour, until well-browned. Drain and discard the fat, then transfer the bones to an 8L pot. Add the wine to the roasting pan, bake for 5 minutes, the scrape thoroughly and pour into the saucepan.
2 Add the vegetables, peppercorns and herbs, cover with water, then set over a moderate heat. Simmer for 2 hours, skimming regularly, topping up with water as needed. Drain through a colander, then through a fine sieve.
3 Return the stock to a clean saucepan and set over a moderate heat. Boil for 30 minutes, skimming regularly, until reduced by one-third. Strain again through a fine sieve.