Chicken Stock

1. 1

   Preheat the oven to 400F.

2. 2

   Put the chicken carcasses in a large roasting pan and toss with the oil.

3. 3

   Roast in the oven, turning once, until deep golden brown, 15 to 20 minutes.

4. 4

   Transfer the carcasses to a large stockpot and add 3 1/2 quarts cold water, the onions, celery, carrots, thyme, parsley, bay leaf, and peppercorns.

5. 5

   Bring to a boil over high heat, reduce the heat to medium-low, and simmer, skimming the surface occasionally, for 2 hours.

6. 6

   Strain the stock through a cheesecloth-lined strainer into a medium pot and discard the solids.

7. 7

   Boil over high heat until reduced by half to about 2 quarts.

8. 8

   Let cool to room temperature and then refrigerate until cold, at least 8 hours or overnight.

9. 9

   Once cold, remove the top layer of fat that will have risen to the top and discard.

10. 10

    Return to the refrigerator for up to 2 days or freeze for up to 3 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.