Anolon Academy

Brown Poultry or game stock

By Chef Justin North

 Although this stock can be made with water, I like to use a white stock as the base liquid, which results in a richer, deeper flavour. Use white chicken stock for your base if making brown chicken stock, white game stock as the base for brown game stock. To ensure the final stock is clear, use chilled white stock, straight from the refrigerator. As it warms through, any impurities will rise to the surface. Use a ladle to skim these away immediately.


  • 50 ml vegetable oil
  • 2 kg meaty chicken wings and carcasses (or game bones, as appropriate)
  • 150 g cold butter, diced
  • 300 g shallots, finely sliced
  • 300 g button mushrooms, finely sliced
  • ½ garlic bulb
  • 6 sprigs thyme
  • 3 litres Campbell’s Real Chicken     Stock (chicken or game, as appropriate)
  • salt and pepper


Preheat the oven to 190°C. Put the oil in a roasting pan and heat in the oven. Roughly chop the bones into small, even-sized pieces. Add them to the roasting pan and roast for 10–15 minutes, stirring occasionally to prevent them sticking and burning.

Once the wings are golden brown, scatter on the butter and return to the oven until it foams. Add the vegetables, garlic and thyme and return to the oven for a further 10 minutes, until everything is a deep golden brown.

Remove the roasting pan from the oven. Tip the contents into a colander to drain, then transfer them to a stockpot or large saucepan. Tip out all the fat from the roasting pan and place it over a medium heat. Add a few splashes of water and stir to scrape up any caramelised residue; this is called deglazing. 

Pour the deglazing liquid over the roasted bones and vegetables, then pour on the cold stock.

Bring to the boil slowly. Use a ladle to skim away the scum and impurities as they rise to the surface. When the stock boils, reduce the heat and simmer gently, uncovered, for 30 minutes, skimming frequently.

Makes 2 litres

Prep time. 10 minutes
Cook time. 45 minutes