Brown Chicken Stock
I buy a whole chicken and prepare it roasted.
For the roast:
Heat oven to 450 degrees.
Toss the vegetables with the olive oil.
Lay your chicken (prepared as you prefer) on top of the veggies.
Place in oven.
Cook at 450 for 15 mins.
Save the carrot, onion, celery, garlic for the stock.
Save any leftover bits of fat, meat from the carcass.
In a large stockpot heat 1 tbsp. olive oil
Add one cup water and deglaze pot, removing any bits stuck to the bottom.
Add vegetables from roast.
Optional: Add another fresh carrot, celery, onion.
Fill pot with water to cover ingredients.
Bring to a boil.
Remove any scum that forms on surface.
Add herbs and peppercorns.
Partially cover and simmer for up to three hours.
Pour stock into jars.
Keep in refrigerator up to a week or freezer up to three months.