My recipe in pictures: Homemade brown stock

I have already talked about why you should make your own broth (hint: it’s MUCH cheaper and MUCH healthier!) and shared my own homemade chicken stock recipe that I learned in cooking school. Today, I am sharing my brown stock (aka broth) recipe with you. People usually make brown broth with pork or beef but any meat works, really. I make mine with chicken, because it’s healthier… and because when I buy 4 whole chickens I can’t make 16L of only white stock! 🙂

Brown stock has more flavor than white stock and is used in darker stronger tasting soups such as beef & barley soup or french onion soup. People think that making your own stock is complicated and time-consuming… it is not! It takes about 10min of hands on (with experience) and then you just let things simmer or brown in the oven!

I rarely follow recipes when I cook. I usually add some of this, some of that, and a lot of stuff that I like, while keeping it as healthy and inexpensive as possible. So, don’t expect the following recipe to be written in exact milliliters and milligrams.

Before reading this recipe, you should go to my chicken broth recipe where I explain all the details, substitutions and money-saving tricks of making a broth in general.

Here is the recipe


  • 1 whole chicken (you can use a similar amount of pork or beef bones)
  • vegetables: 1 carrot, 1 celery, 1 leek, 1 onion
  • paprika, thyme, basil, and parsley (or similar spices that you like, they can be fresh or dried)
  • 1 can of tomato paste (you can replace it with a can of diced tomatoes)garlic_2638149b
  • 1 garlic bulb (cut in 2, cross-sectionally)


12141558_10153593335016083_5393043191005369071_nstep 1 – Part the chicken (find out how to do it easily here) & keep everything but the meat that you want to use later. Cut up the carcass in 3-4 smaller pieces, as in the picture.

step 2 – Cut up the vegetables. (see picture)

12115573_10153593334266083_7681725576311266490_nstep 3 – Put the carcass pieces and vegetables in the oven at 400F for 1h. (or until just before they start burning)

12144956_10153593334871083_7917683511253897570_nstep 4 – Add the spices/herbs, tomato paste and garlic to a large 4-5L pot

12118669_10153593334136083_672556472066019534_nstep 5 – add the carcass and vegetables to the pot and cover with water up to 4L. (about 3 inches above the ingredients in the pot).

Simmer about 2h.

12088575_10153593332126083_5382020431430480119_nstep 6 – Pass the pot contents through a chinois into containers that you want to store the broth in.

12088476_10153593331851083_6680755276443850828_nA little bit of fat will float at the surface. You can remove that once it cools down and solidifies.


You can see the difference between a white chicken stock behind, and the brown chicken stock in front.

I will soon post my recipes that use brown stock. Enjoy! 🙂


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