Brown Chicken Stock
By: Sweetwatercooks
Published: Friday, March 26, 2010 - 11:20am

Ingredients




1 whole chicken (4-5 lbs)
3 carrots roughly chopped
1 large onion quartered
4 celery stalks roughly chopped
3 cloves garlic whole (no need to peel)
1/4 cup olive oil
3 sprigs fresh thyme
small bunch fresh parsley stems
1 bay leaf
1 tablespoon fresh black peppercorns
water

Preparation

1 I buy a whole chicken and prepare it roasted. 2 For the roast: 3 Heat oven to 450 degrees. 4 Layer bottom or roasting pan with 2 of the carrots, onion, 2 celery stalks and the garlic. 5 Toss the vegetables with the olive oil. 6 Lay your chicken (prepared as you prefer) on top of the veggies. 7 Place in oven. 8 Cook at 450 for 15 mins. 9 Reduce heat (without removing chicken) to 350 degrees and continue to roast for 45 mins or until juices run clear. 10 Save the carrot, onion, celery, garlic for the stock. 11 Stock: 12 Save any leftover bits of fat, meat from the carcass. 13 Cut the bones of the carcass into manageable 1-2 inch sized pieces. 14 In a large stockpot heat 1 tbsp. olive oil 15 When oil is hot add bones and roast on all sides until well browned. 16 Add one cup water and deglaze pot, removing any bits stuck to the bottom. 17 Add vegetables from roast. 18 Optional: Add another fresh carrot, celery, onion. 19 Fill pot with water to cover ingredients. 20 Bring to a boil. 21 Remove any scum that forms on surface. 22 Add herbs and peppercorns. 23 Reduce heat to simmer. 24 Partially cover and simmer for up to three hours. 25 Let cool and strain. 26 Pour stock into jars. 27 Keep in refrigerator up to a week or freezer up to three months.