Prep 10 mins
Cook 4 hrs 30 mins
This recipe is courtesy of Bobby Flay and yields a wonderful tasty, stock but is time consuming. SO! Rather than saying to find an easier one, I say make this when you have an easy-going Sunday afternoon in the winter...snow outside, good movie or music inside, light a fire, and great aromas fill the air...and you end up with a rich wonderful stock! Enjoy!
- 4 lbs chicken bones, chopped
- 3 large Spanish onions, quartered (skin left on)
- 1⁄2 head celery, coarsely chopped
- 2 large carrots, coarsely chopped
- 3 tablespoons olive oil
- salt & freshly ground black pepper
- 2 bay leaves
- 1⁄4 cup peppercorn
- 1 bunch fresh flat-leaf parsley, remove stems
- 6 sprigs fresh thyme
- Preheat oven to 450 degrees F.
- Combine chicken bones, onions, celery, and carrots in a large roasting pan; toss with oil and season lightly with salt and pepper.
- Roast until the bones and vegetables are a rich golden brown, about 30 to 40 minutes.
- Transfer the bones and vegetables to a large stockpot, add 12 cups cold water, and the remaining ingredients and bring to a boil over high heat.
- Reduce the heat to medium and simmer for 4 hours, skimming the scum that rises to the top with a ladle every 20 minutes.
- Remove from the heat and strain through a mesh strainer into a clean pot.
- Place back on the stove over high heat and cook until reduced by half.
- Use immediately or let cool to room temperature, cover, and refrigerate or freeze until ready to use.
I boned chicken to use in other recipes so had the bones to make this. I am so glad I did! It really is excellent stock. Very rich in both flavor & color! Made for Spring '-09 Pick A Chef.