Dark Chicken Stock

Name: Dark Chicken Stock
Ingredients: 3 pounds chicken thighs; 3 pounds chicken wings; 2 large Spanish onions, quartered; 1 bunch carrots, trimmed and cut into 2-inch pieces; 7 stalks celery, cut into 2-inch pieces; 1 garlic head, halved crosswise; 2 fresh or dried bay leaves; 1 tablespoon whole black peppercorns; 1/2 bunch fresh flat-leaf parsley

9 ingredients

14 steps

Ingredients

3 pounds chicken thighs
3 pounds chicken wings
2 large Spanish onions, quartered
1 bunch carrots, trimmed and cut into 2-inch pieces
7 stalks celery, cut into 2-inch pieces
1 garlic head, halved crosswise
2 fresh or dried bay leaves
1 tablespoon whole black peppercorns
1/2 bunch fresh flat-leaf parsley

Directions

1

Preheat the oven to 450F.
2

Arrange the chicken pieces in a single layer in a large roasting pan.
3

Roast, turning once halfway through, until skins are golden brown and crisp, about 1 1/2 hours.
4

Add the onions, carrots, celery, and garlic; roast 30 minutes more.
5

Transfer to a large stockpot; set aside.
6

Pour 1 cup water into the roasting pan; bring to a boil over high heat.
7

Deglaze the pan, scraping up the browned bits from the bottom with a wooden spoon; pour the liquid into the pot.
8

Add the bay leaves, peppercorns, parsley, and 3 1/2 quarts water; bring to a boil over high heat, skimming foam from surface.
9

Reduce heat; simmer 3 hours.
10

Remove the solids from the stock; discard.
11

Strain the stock through a fine sieve into a large bowl.
12

Let cool completely.
13

Cover with plastic wrap; refrigerate until the fat has risen to surface.
14

Skim off fat before using.