Appetizers / Soups / Salads

Julia Child's Brown Chicken Stock takes 40 minutes to prepare.

Julia Child's Brown Chicken Stock takes 300 minutes to cook.

Julia Child's Brown Chicken Stock makes 24 servings.

The ingredients for Julia Child's Brown Chicken Stock are:

*Turkey, young hen, meat and skin and giblets and neck, cooked, roasted, .75 turkey (remove)
*Diamond Crystal Kosher Salt, 2 tsp (remove)
*Carrot, fresh (1 medium), 2 serving (remove)
*Yellow Onion (1 medium / 160g), 2 serving (remove)
Celery, raw, 2 stalk, medium (7-1/2" - 8" long) (remove)
Thyme, fresh, .25 tsp (remove)
Bay Leaf, 1 tsp, crumbled (remove)
Parsley, 6 sprigs (remove)
Garlic, 2 cloves (remove)
Leeks, 2 leek (remove)
Water, tap, 12 cup (8 fl oz) (remove)

Here is how you make Julia Child's Brown Chicken Stock:

Preheat oven to 425?F.Lightly oil or spray a rimmed baking sheet. Spread the chicken bones, scraps and pieces on the baking sheet and roast in the oven for 30 to 40 minutes or until lightly browned. You may need two baking sheets and will then need to reverse the pans several times during the roasting period. Turn occasionally with metal tongs. Do not allow to burn or stock can be bitter. Cool slightly. Place the chicken bones, scraps and pieces in an 8- to 10- quart stockpot or kettle and add cold water to cover them by 2 inches. Set over moderate heat. As the liquid comes slowly to the simmer, scum with start to rise. Remove it with a spoon or ladle for 5 minutes or so, until it almost ceases to accumulate. Drain fat from the roasting pan. Pour a cup or two of water into the pan, set over heat, and scrape up all coagulated browning juices. Pour them into the kettle for more richness.Add the vegetable and cheesecloth bundle and more water if the liquid does not cover the ingredients by a full inch. When liquid is simmering again, skim as necessary. Partially cover the kettle, leaving a space of about 1 inch for steam to escape. Maintain liquid at a very quiet simmer?just a bubble or two of motion at the surface?for 4 to 5 hours or more. Accumulated fat and scum may be skimmed off occasionally. Boiling water should be added if the liquid evaporates below the level of the ingredients. When your taste convinces you that you have simmered the most out of your ingredients, strain the stock out of the kettle into a large bowl.Serving Size: Makes 24 1/2c servings from 3qts with leeksNumber of Servings: 24Recipe submitted by SparkPeople user JESSICA.CHEC.

The nutritional information for Julia Child's Brown Chicken Stock is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 234.3

• Total Fat: 10.9 g
• Cholesterol: 96.9 mg
• Sodium: 168.7 mg
• Total Carbs: 3.0 g
• Dietary Fiber: 0.5 g
• Protein: 29.2 g