Here’s an easy method for making dark, rich chicken stock. You can use any quantity of chicken (or turkey) you have available. Add the veggies as you like, depending on your flavour preferences. If you make stock often, I recommend keeping a Ziploc in the freezer to collect carrot ends and peels, onion skins and trimmings, as well as celery butts and any other extra savouries left from other dishes – they are perfect to throw into the pot with your chicken bones whenever you feel like making a batch.
- Chicken bones
- Onion, unpeeled and quartered
- Celery
- Carrots
- Bay leaf
- Thyme
- Parsley
- Black peppercorns
In a roasting pan, combine the chicken bones, onion quarters, celery and carrots; roast in a 350°F (180°C) oven until dark caramel brown. Transfer the mixture to a stockpot; pour in enough cold water to cover. Add the bay leaf, thyme, parsley and black peppercorns. Bring to a boil; reduce heat and simmer for 2 hours. Strain and discard the solids. return the strained stock to the pot and simmer over medium heat until liquid is reduced by half. Let cool in fridge. Skim off any fat solids from the top before using.
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