New This Month

Dark Chicken Stock

Use this to make our Four-Onion Ginger Soup with Goat-Cheese Toasts.

  • Yield: Makes 2 quarts

Source: Martha Stewart Living, November 2003


  • 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


  1. Preheat oven to 450 degrees. Arrange chicken in a single layer in a large roasting pan. Roast poultry, turning once halfway through, until skins are golden brown and crisp, about 1 1/2 hours. Add onions, carrots, celery, and garlic; continue roasting 30 minutes more. Transfer to a large stockpot, and set aside.

  2. Pour 1 cup water into roasting pan; bring to a boil over high heat. Deglaze pan, scraping up browned bits from bottom with a wooden spoon; pour liquid into pot. Add bay leaves, peppercorns, parsley, and 3 1/2 quarts water; bring to a boil over high heat, skimming foam from surface. Reduce heat; simmer 3 hours.

  3. Remove solids from stock; discard. Strain stock through a fine sieve into a large bowl. Let cool completely. Cover with plastic wrap; refrigerate until fat has risen to surface. Skim off fat before using.

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