Brown chicken stock from Spice by Christine Manfield
This is a richer stock than its white counterpart, the roasted bones and vegetables lending more colour and flavour to the stock.
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Ingredients
- 12 tomatoes
- 2 brown onions, chopped
- 3 kg chicken carcasses
- 250 ml red wine
- handful of flat-leaf parsley
- 5 litres White Chicken Stock
- 2 bay leaves
- 1 teaspoon black peppercorns
- 5 green onions, chopped
- 1 knob ginger, sliced
- 3 large carrots, chopped
- 2 heads garlic, cut in half
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