Top Review by PanNan
I used turkey wings instead of the bones. I also left the skin on the onion for even more color. Otherwise, I followed the recipe as written. It made quite a bit of beautiful golden brown stock with a fabulous flavor. I now have a good supply in the freezer. Thanks for sharing this Mean Chef. No more canned stuff for me.
- 5 lbs chicken bones
- 10 cups water (or enough to cover the chicken by 2 inches)
- 1 large onion, cut into 1 inch chunks
- 2 carrots, cut into 1 inch chunks
- 2 stalks celery, cut into 1 inch chunks
- 1 bay leaf
- 10 peppercorns
- 1 bunch parsley stems
Directions See How It's Made
- Rinse the bones twice in cold water to remove the blood.
- Preheat the oven to 450º F.
- Place the rinsed bones in a roasting pan and roast, stirring occasionally, until well browned all over.
- Transfer to the stockpot and simmer the bones in water to cover for 30 minutes.
- During this time, skim carefully.
- Meanwhile, put the vegetables in the same roasting pan and roast until brown all over, then add to the soup pot.
- Put the hot roasting pan over medium heat and add ½ cup dry white wine or water.
- Stir and scrape up all the browned bits from the bottom and sides of the pan and pour into the stock.
- Add bay leaf, peppercorns and parsley stems.
- Continue to simmer very slowly, uncovered, for 4 hours.
- Cool, strain, then refrigerate overnight, and scrape off the fat.
- If I want a concentrated stock, I boil the stock until it is half its volume.
- Refrigerate or freeze until needed.
- note: Rinsing the bones and then skimming during the first 30 minutes yields dividends in clarity and refinement of flavor.
- You can dispense with the rinsing and skimming, however.
- Just put all the ingredients in a pot, bring to a boil, and follow the recipe from there.