Brown Chicken Stock

By LeeBoruchow

Browning the bones and veg results in a very dark stock.

Ingredients

• 2 tablespoons extra-virgin olive oil
• Backs, wings, and scraps from 3 whole chickens (excess fat removed)
• 3 carrots, cut in half
• 2 onions, cut in half
• 4 ribs celery, cut in half
• 4 quarts water
• 2 tablespoons tomato paste
• 1 tablespoon black peppercorns
• 1 bunch parsley stems

Preparation

Step 1

Preheat oven to 450 degrees F.
Combine chicken bones, onions, celery, and carrots in a large roasting pan; toss with oil and season lightly with salt and pepper. Roast until the bones and vegetables are very brown, about 30 to 40 minutes.

Transfer the bones and vegetables to a large stockpot, and cover with cold water. Add the remaining ingredients and bring to a boil over high heat. Reduce the heat to medium and simmer for 2 hours or until reduced by half, skimming the scum that rises to the top with a ladle every 20 minutes. Remove from the heat and strain through a mesh strainer into a clean pot. Use immediately or let cool to room temperature, cover, and refrigerate or freeze until ready to use.