Dark Chicken Stock
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Dark Chicken Stock
Servings
3
Prep Time
15 minutes
Cook Time
285 minutes
Calories
0
Author:
Giada De Laurentiis
Ingredients
- 2 teaspoons vegetable oil
- 3 or 4 chicken carcasses (or 2 to 3 pounds chicken bones)
- 2 tablespoons grapeseed oil
- 2 small yellow onions (unpeeled and halved 2 carrots, cut into 4 pieces)
- 3 celery stalks (cut into 6 pieces)
- 7 garlic cloves (unpeeled and smashed)
- 5 sprigs fresh thyme
- 8 parsley stems
- 1 bay leaf
- 4 black peppercorns
Instructions
- Preheat the oven to 450°F. Grease a rimmed baking sheet with 2 teaspoons vegetable oil. Spread the bones or carcasses on the tray and roast for 20 to 25 minutes, or until they're golden brown. Remove from the oven.
- Place a stockpot over high heat and add the grapeseed oil. Place the onion halves cut-side down in the hot pan and with a wooden spoon push down on them so that the entire surface of the onion makes contact with the bottom of the pan. Allow to cook until they're a very deep brown and almost charred. Add the carrots, celery, garlic, thyme, parsley, bay leaf, and black peppercorns, and stir to combine.
- Add the bones to the pot and cover with cold water. Reduce the heat to medium and bring the stock to a simmer. As soon as it simmers, reduce heat to medium low, just to maintain a gentle simmer. Using a shallow spoon, skim the surface to remove any impurities and fat as needed. Continue to simmer for 3 to 4 hours.
- Remove the pot from the heat. Ladle the stock through a fine-mesh strainer. Discard the solids. Cool the stock completely and if not using immediately, store in the refrigerator for up to 4 days or freeze for up to 2 months.
Nutrition
Nutrition
- Nutrition Serving Size
- 3
- per serving
- Calories
- 0
Amount/Serving
% Daily Value
- Carbs
- 11 grams
- Protein
- 84 grams
- Fat
- 180 grams
- Saturated Fat
- 50 grams
- Cholestrol
- 461 milligrams
- Sodium
- 412 milligrams
- Fiber
- 3 grams
- Sugar
- 3 grams
2 reviews & comments
Hi Giada! I made chicken stock for the first time last weekend—yours, of course!—and after chilling it in the fridge in quart containers, it became gelatinous. Did I do something wrong? Should I thin it out with water, or will it liquefy when I put it on the stove for soup? Thank you for teaching me how to cook!
Thank you Giadzyüòç