I tried to make a brown chicken stock today. I bought a whole chicken and trimmed off the legs, breasts and wings. I set the legs and breasts aside for other uses. I rubbed the carcass and wings with olive oil and put in the oven at 375 for 45 minutes. After, I covered them in water in a big pot, brought to a rolling boil, then lowered to a simmer, letting it go for about an hour. I added carrot, onion and celery and thyme for the last 30 minutes.
Unfortunately it came out much closer to white stock than brown stock and I'm wondering what I did wrong. Should I have roasted the chicken longer? My only other guess is that I may have left too much meat on the carcass because I'm not that experienced in breaking down a chicken. This could lead to the roast not being as deep as I needed.
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