Dark chicken stock
There’s something about making stock that makes me feel very grown-up and competent. This intensely flavoured, delicious dark chicken stock takes that feeling to the next level, and the recipe also rewards you with cooked chicken that you can use for sandwiches, spring rolls, salads, soups and so on. I learned this method of making stock from two great cooks and food writers: my friend Anya Fernald and David Tanis (via his wonderful book, A Platter of Figs). I’m grateful to them for showing me how roasting the stock ingredients first creates the most wonderful flavour base for all kinds of soups, sauces and braises.
Ingredients
- 1 large free-range chicken
- 2 brown onions quartered
- 3 carrots cut into chunks
- 2 celery stalks cut into chunks
- Olive oil for drizzling
- 1 handful rosemary and thyme sprigs a mix is nice, but use whatever you have in the garden or fridge
- 1 bay leaf
- ¼ cup 60 ml boiling water
- ¼ cup 60 g tomato paste (concentrated purée)
Instructions
- Preheat the oven to 220°C (425°F).
- Cut the chicken in half right down the middle and lay it flat in a roasting tin.
- Surround the chicken with the onion, carrot and celery.
- Drizzle everything with olive oil and season with salt and pepper, then pop it into the oven for 20 minutes or until the chicken and aromatics have browned nicely.
- Transfer everything from the tin into a large stockpot or saucepan and pour in 14 cups (3.
- 5 litres) water.
- Add the herbs and bay leaf and bring to the boil, skimming any foam or scum that rises to the surface.
- Reduce the heat to a low simmer and cook for 1 ½ hours.
- Meanwhile, deglaze the roasting tin by placing it on the stove over medium heat (or scrape everything you can from the base of the tin into a saucepan) and adding the boiling water, scraping and stirring so you get all the colour and flavour from the bottom of the tin.
- Stir in the tomato paste, then pour the mixture into the stock.
- Strain the stock and refrigerate or freeze it.
- Discard the vegetables.
- Once the chicken is cool enough to handle, shred the meat and store it in an airtight container in the fridge.
- (Purists might argue that the chicken will be a touch overcooked, but actually I find it super tasty.)
Notes / Tips / Wine Advice:
To make a reduction jus, pour 2 cups (500 ml) of this rich, unctuous stock into a saucepan and cook it over medium heat until it reduces by half. This is beautiful as a gravy for roast chicken or even to use when making a gravy for roast lamb.