Rich Chicken Stock

---

This recipe is courtesy of bobby flay and yields a wonderful tasty, stock but is time consuming. So! rather than saying to find an easier one, i say make this when you have an easy-going sunday afternoon in the winter...snow outside, good movie or music inside, light a fire, and great aromas fill the air...and you end up with a rich wonderful stock! enjoy!

---

Steps

---

Preheat oven to 450 degrees f.

---

Combine chicken bones , onions , celery , and carrots in a large roasting pan.

---

Toss with oil and season lightly with salt and pepper.

---

Roast until the bones and vegetables are a rich golden brown , about 30 to 40 minutes.

---

Transfer the bones and vegetables to a large stockpot , add 12 cups cold water , and the remaining ingredients and bring to a boil over high heat.

---

Reduce the heat to medium and simmer for 4 hours , skimming the scum that rises to the top with a ladle every 20 minutes.

---

Remove from the heat and strain through a mesh strainer into a clean pot.

---

Place back on the stove over high heat and cook until reduced by half.

---

Use immediately or let cool to room temperature , cover , and refrigerate or freeze until ready to use.

---

Ingredients

---

chicken bones, spanish onions, celery, carrots, olive oil, salt & freshly ground black pepper, bay leaves, peppercorn, fresh flat-leaf parsley, fresh thyme