Bobby Flay's Rich Chicken Stock

Total Time: 4 hrs 50 mins Preparation Time: 10 mins Cook Time: 4 hrs 40 mins

Ingredients

• 4 lbs chicken bones, chopped
• 3 large spanish onions, quartered (skin left on)
• 1/2 head celery, chopped
• 2 large carrots, coarsely chopped
• 3 tablespoons olive oil
• salt & freshly ground black pepper
• 2 bay leaves
• 1/4 cup peppercorn
• 1/4 cup parsley stems (stems only)
• 6 sprigs fresh thyme

Recipe

• 1 preheat oven to 450ºf.
• 2 combine chicken bones, onions, celery, and carrots in a large roasting pan; toss with oil and season lightly with salt and pepper.
• 3 roast until the bones and vegetables are a rich golden brown, about 30-40 minutes.
• 4 transfer the bones and vegetable to a large stockpot, add 12 cups cold water, and add the remaining ingredients and bring to a boil over high heat.
• 5 reduce the heat to medium and simmer for 4 hours, skimming the scum that rises to the top with a ladle every 20 minutes.
• 6 remove from heat and strain through a mesh strainer into a clean pot.
• 7 place back on the stove over high heat and cook until reduced by half.
• 8 use immediately or let cool to room temperature, cover and refrigerate or freeze until ready to use.
• 9 *serve with egg noodles, matzo balls, rice, or some kind of small pasta; such as, orzo, angel hair broken into small pieces, etc.