Dark Chicken Stock

1. 1

   Preheat the oven to 450F.

2. 2

   Arrange the chicken pieces in a single layer in a large roasting pan.

3. 3

   Roast, turning once halfway through, until skins are golden brown and crisp, about 1 1/2 hours.

4. 4

   Add the onions, carrots, celery, and garlic; roast 30 minutes more.

5. 5

   Transfer to a large stockpot; set aside.

6. 6

   Pour 1 cup water into the roasting pan; bring to a boil over high heat.

7. 7

   Deglaze the pan, scraping up the browned bits from the bottom with a wooden spoon; pour the liquid into the pot.

8. 8

   Add the bay leaves, peppercorns, parsley, and 3 1/2 quarts water; bring to a boil over high heat, skimming foam from surface.

9. 9

   Reduce heat; simmer 3 hours.

10. 10

    Remove the solids from the stock; discard.

11. 11

    Strain the stock through a fine sieve into a large bowl.

12. 12

    Let cool completely.

13. 13

    Cover with plastic wrap; refrigerate until the fat has risen to surface.

14. 14

    Skim off fat before using.

No additional tips available.