This recipe has been slightly adapted from Bobby Flay’s Enriched Chicken Stock found in the Mesa Grill Cookbook.
Cook Time:4 hours
Total Time:4 hours
Yield:Approximately 6 cups1x
5 pounds chicken pieces, such as wings, backs, and/or necks
3 tablespoons canola oil
2 medium onions, quartered
3 stalks celery, coarsely chopped
2 large carrots, coarsely chopped
2 teaspoons whole black peppercorns
A handful fresh sprigs of thyme (about 8-10)
A handful fresh springs of flat-leaf parsley
1 bay leaf
Preheat the oven to 400°F. Place the chicken parts (I used just necks because they were really cheap) on a large baking sheet and drizzle with the canola oil. Toss the chicken pieces to coat with the oil and season with Kosher salt. Place in the oven and roast, turning once half way through, until they start to turn golden brown, about 30-40 minutes.
Transfer the pieces of chicken to a large stockpot and add the rest of the ingredients as well as approximately 3 1/2 quarts of cold water. Bring the mixture to a boil over high heat, then reduce the heat to medium and let simmer, uncovered, for 3 hours.
Strain the stock through a cheesecloth-lined strainer (you can probably use a fine mesh sieve as an alternative) into a large saucepan and discard the solids.
Put the saucepan over medium-high heat and boil the stock until reduced to approximately 6 cups, around 20 – 30 minutes. Let the stock cool to room temperature and then refrigerate until cold, at least 8 hours or overnight.
Once cold, remove the layer of fat that will have risen to the top and discard. The stock may be covered and refrigerated for up to 2 days or frozen for up to 3 months.