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Prep Time: 10 Minutes Cook Time: 4 Minutes |
Ready In: 14 Minutes Servings: 16 |
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This recipe is courtesy of Bobby Flay and yields a wonderful tasty, stock but is time consuming. SO! Rather than saying to find an easier one, I say make this when you have an easy-going Sunday afternoon in the winter...snow outside, good movie or music inside, light a fire, and great aromas fill the air...and you end up with a rich wonderful stock! Enjoy! Ingredients:
4 lbs chicken bones, chopped |
3 large spanish onions, quartered (skin left on) |
1/2 head celery, coarsely chopped |
2 large carrots, coarsely chopped |
3 tablespoons olive oil |
salt & freshly ground black pepper |
2 bay leaves |
1/4 cup peppercorn |
1 bunch fresh flat-leaf parsley, remove stems |
6 sprigs fresh thyme |
Directions:
1. Preheat oven to 450 degrees F.
2. Combine chicken bones, onions, celery, and carrots in a large roasting pan; toss with oil and season lightly with salt and pepper.
3. Roast until the bones and vegetables are a rich golden brown, about 30 to 40 minutes.
4. Transfer the bones and vegetables to a large stockpot, add 12 cups cold water, and the remaining ingredients and bring to a boil over high heat.
5. Reduce the heat to medium and simmer for 4 hours, skimming the scum that rises to the top with a ladle every 20 minutes.
6. Remove from the heat and strain through a mesh strainer into a clean pot.
7. Place back on the stove over high heat and cook until reduced by half.
8. Use immediately or let cool to room temperature, cover, and refrigerate or freeze until ready to use.
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