Dark Chicken Stockby Paul M in User Contributed
A rich, dark chicken stock with loads of flavor.
- Serves: 6 liters
- Active Time: 30 mins
- Total Time: 6 hrs 30 mins
- Comments: 9
- Views: 8930
- Success 91%
Preheat oven to 450ºF. Wash and roughly chop all of the vegetables. Cut the whole garlic in half horizontally. Place everything onto a baking sheet and drizzle with oil and toss.
Roast the vegetables for 30 to 45 minutes. Place chicken bones onto baking sheet and roast for about 1 hour or until bones are golden brown.
Place roasted bones into pot along with roasted vegetables. Then pour in the cold water. Also add the thyme, parsley, peppercorns and bay leaves. Bring stock just to the boiling point, then turn heat to low. Simmer stock for about 6 hours. Check occasionally and skim any impurities, froth or fat from the surface.
Cool the stock by placing it into a sink full of ice water to bring the temperature down quickly. Stir a few times to distribute the heat. Once cooled refrigerate.
The stock can also be further reduced to create a thicker and richer stock, with a sauce like consistency.
Chicken stock is easy, inexpensive and healthy. A batch can be frozen into smaller, pre-measured portions for easy use later.