Brown Chicken Stock
"a five star experience"
3 lb chicken parts, (backs, necks, carcasses, and giblets), (no livers)
1 large onions, coarsely chopped
2 medium carrots, peeled, coarsely chopped
2 large celery stalks, with leaves, coarsely chopped
1 garlic heads crushed
1 cloves, crushed
1 bunch parsley with stems
1 thyme sprig, OR 1 pinch thyme, dried
1 bay leaf
1/2 teaspoon salt, coarse
4 whole black peppercorns
Preheat your oven to 450 F.
Roast the chicken bones in a roasting pan in the oven for 30 minutes, then add onions, carrots, celery, and roast for 15 minutes more. Transfer everything to a stockpot, including the little browned bits.
Add cold water to cover bones about two inches, and slowly bring to a boil.
Lower the heat and add all of the remaining ingredients except the peppercorns. Simmer, uncovered, for 3 hours. Add more water as needed to cover the ingredients and skim fat off top when necessary.
Add peppercorns for the last fifteen minutes of the simmering process.
Strain out all of the solids from the broth into a large bowl. Discard the solids and cool the liquid to room temperature.
Refrigerate until chilled and lift off the solid fat that forms at the surface. Discard the fats. Pour the stock into containers for storage, label and date.
Stock keeps for about 3 days in the refrigerator, and up to six months in the freezer.
Yield: 2 quarts