Brown chicken and veal stock

Brown chicken and veal stock

Leiths How to Cook
1 litre
Peter Cassidy


Quantity Ingredient
2kg raw chicken carcasses
1kg veal bones
3 onions
2 carrots
4 celery sticks
3 tablespoons vegetable oil
2 teaspoons tomato puree
handful parsley stalks
thyme sprigs
2 bay leaves
black peppercorns
handful button mushrooms


  1. Heat the oven to 200ºC. Trim any excess fat from the chicken carcasses and cut them in half.
  2. Place the chicken carcasses and veal bones in a large roasting tin and roast in the oven, turning occasionally to ensure even browning, for about 50–60 minutes, or until golden brown.
  3. Meanwhile, cut the onions in half; the skin can be left on. Peel the carrots and cut them and the celery into large chunks. Heat the oil in a saucepan and brown the onions, carrots and celery over a medium to high heat. Although the vegetables can be browned in the oven, it is more efficient and more colour is achieved if they are browned on the hob.
  4. Once the vegetables have browned, add the tomato purée and stir to caramelise it around the vegetables for 2–3 minutes.
  5. Transfer the vegetables and browned bones to a tall stockpot and add enough cold water to cover. Place on a medium to high heat and bring slowly to the boil. Once boiling, immediately turn the heat down and dépouiller.
  6. Now skim off the fat and scum that will have risen to the surface. Replace any liquid removed with cold water.
  7. Add the parsley, thyme, bay leaves and peppercorns. Add the mushrooms, halving any larger ones; they will absorb some surface fat as well as add flavour.
  8. Simmer the stock very gently, uncovered, for 4–5 hours, skimming occasionally. If liquid is removed during the skimming process, replace it with cold water. The bones and vegetables should always be covered with liquid to ensure maximum flavour extraction.
  9. Strain the stock carefully through a fine sieve into a clean pan and reduce over a medium heat to the required concentration of flavour for use. Alternatively, to store the stock, continue to reduce it until slightly ‘sticky’ when tested between thumb and finger. The stock can be cooled and refrigerated or frozen, then kept for up to 3 days in the fridge, and up to 3 months in the freezer.


  • Brown beef or lamb stock: Beef or lamb bones can be substituted for the chicken bones in the main recipe. Cook the stock for a little longer, 5–6 hours, to allow as much extraction of flavour as possible; this will take longer than chicken because of the density of the bones.

    Brown game stock: Substitute any feathered game bones for the chicken. The flavour can be strong, so for a lighter game stock cook it for less time.
Leiths School of food and wine
cookery course
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again