Dark Chicken Stock

Instructions

1. Preheat the oven to 450 degrees 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.

2. 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.
3. 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.
4. 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.