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Brown Chicken Broth

  • Yield: 1 quart


  • 1 1/2 pounds raw chicken bones, including necks and backs, skin removed and rinsed in cool water
  • 1 tablespoon vegetable oil
  • 1 cup coarsely chopped onions
  • 1/2 cup coarsely chopped celery
  • 1/2 cup chopped carrots
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup tomato paste
  • 1 tablespoon black peppercorns
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 5 bay leaves
  • 10 cups water
  • 1 cup red wine


  • Preheat the oven to 400ºF.
  • Toss the chicken bones with the vegetable oil. Season the onions, celery, and carrots with 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread the bones and vegetables evenly on a baking sheet. Roast for 45 minutes.
  • Remove from the oven and spoon the tomato paste evenly over the bones and vegetables. Return to the oven and roast for 15 minutes.
  • Remove from the oven and turn the bones and vegetables into a large stockpot over high heat. Scrape the baking sheet to loosen any browned particles and add to the pot. Add the peppercorns, thyme, oregano, basil, bay leaves, the remaining 1/2 teaspoon salt, the remaining 1/4 teaspoon pepper, the water, and red wine. Bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for about 2 hours. Let cool.
  • Remove any fat that has risen to the surface. Strain. Store in 1- or 2-cup containers in the freezer.