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
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.
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.
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.