Recipe: Darker, Richer Chicken Stock

DARKER, RICHER CHICKEN STOCK

"With raw chicken, roasting the bones first darkens the color and adds another dimension of flavor. This is a great stock for pan reductions and for very hearty soups, but be aware that it can overwhelm mild ingredients in light soups."

1 pound veal bones (optional)
3 to 4 pounds chicken parts and/or bones, rinsed and patted dry with paper towels
1 large onion, quartered (don't bother to peel)
2 to 3 carrots, peeled and cut in half
2 celery stalks, cut in half
1/2 pound mushrooms, trimmed (optional)
1 sprig fresh thyme or pinched dried thyme
1/2 bay leaf
Several sprigs fresh parsley
1 teaspoon salt, plus more if necessary
3 quarts water (12 cups), plus 4 cups water

Preheat oven to 500 degrees F.

Place veal bones, chicken parts and bones, onion, carrots, celery and mushrooms in a large roasting pan and put the pan in oven. Roast, shaking pan occasionally and turning ingredients once or twice, until everything is nicely browned. This will take at least 30 minutes; don't rush it.

Use a slotted spoon to scoop all the ingredients into a stockpot; add remaining ingredients and 3 quarts water. Turn heat up to high.

Pour off most of the fat from roasting pan. Place roasting pan over a burner set to high and add 2-4 cups of water, depending on depth of pan. Bring it to a boil and cook, scraping off all the bits of food that have stuck to the bottom. Pour this mixture into stockpot (along with 2 more cups of water if you only used 2 cups for the reduction).

Bring contents of stockpot just about to a boil, then partially cover and adjust heat so mixture sends up a few bubbles at a time. Cook until meat falls from bones and bones separate from one another, at least 2 hours.

Strain, pressing on vegetables and meat to extract as much juice as possible. Taste and add salt if necessary.

Refrigerate, then skim any hardened fat from the surface. Refrigerate 4-5 days (longer if you boil it every third day, which will prevent it from spoiling), or freeze.

Makes 3 quarts
Source: How to Cook Everything by Mark Bittman