Rich Chicken Stock

Filed under Stocks

Recipe courtesy Bobby Flay. Makes about 6 cups.

Ingredients

4 lb Chicken bone, chopped
3 Onion, large Spanish, quartered, skin on
1/2 head Celery, coarsely chopped
2 Carrot, large, coarsely chopped
3 tbsp Olive oil
Salt
Black pepper, freshly ground
2 Bay leaf
1/4 cup Black peppercorns, whole
1 bunch Parsley, small, flat-leaf, stems only
6 sprig Thyme, fresh

Directions

Preheat the oven to 450 degrees F. Toss the bones, onions, celery and carrots with the oil in a large roasting pan, season lightly and roast until rich golden brown, 30 to 40 minutes.
Transfer to a large stockpot with 12 cups cold water and the remaining ingredients. Bring to a boil over high heat, then simmer over medium 4 hours, skimming every 20 minutes.
Strain into a clean pot and boil over high heat until reduced by half.