Dark Chicken Stock
- 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
- 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.