Brown Chicken Stock

1. 1

   In a large, heavy-bottomed pot, heat the olive oil until smoking.

2. 2

   Add the chicken bones, wings and scraps and cook over moderately high heat, stirring frequently, until well-browned all over.

3. 3

   Transfer the chicken parts to a plate.

4. 4

   Add the carrots, onions and celery to the pot and cook until softened and lightly browned.

5. 5

   Return the chicken bones to the pot.

6. 6

   Add the water, tomato paste, peppercorns and parsley stems, stir to release any browned bits stuck to the bottom of the pot and bring to a boil.

7. 7

   Simmer gently over moderately low heat, skimming occasionally, until reduced by half, about 2 hours.

8. 8

   Strain the stock, pressing hard on the solids.

9. 9

   Let cool, then refrigerate.

10. 10

    Skim the fat from the surface before using.

* Per serving · 4 servings · Values may vary.

No additional tips available.