ENRICHED CHICKEN STOCK

- 5 pounds chicken pieces, such as wings, backs, and necks
- 3 tablespoons canola oil
- 2 medium Spanish onions, quartered
- 2 large stalks celery, plus leaves, coarsely chopped
- 2 large carrots, coarsely chopped
- 2 teaspoons black peppercorns
- 8 sprigs fresh thyme
- 12 sprigs fresh flat-leaf parsley
- 1 bay leaf
Instructions:
THE RICH TASTE AND COLOR Â OF THIS STOCKÂ COME FROM ROASTING THE BONES BEFORE SIMMERING THEM INÂ WATER WITH AROMATICS AND THEN REDUCING THE STOCK TOÂ CONCENTRATE THE FLAVORS.
- Preheat the oven to 400 degrees F.
- Place the chicken parts in a large roasting pan and toss with the oil. Place in the oven and roast, turning once, until deep golden brown, 25 to 30 minutes.
-  Transfer the pieces to a large stockpot and add the onions, celery, carrots, peppercorns, thyme, parsley, bay leaf, and 3½ quarts of cold water. Bring the mixture to a boil over high heat, reduce the heat to medium, and let simmer, uncovered, for 3 hours. Strain the stock through a cheesecloth-lined strainer into a large saucepan and discard the solids.
-  Put the saucepan over high heat and boil the stock until reduced to approximately 6 cups, 35 to 40 minutes. Let 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.