Components

• Boquet Garni

Ingredients

• lbs chicken parts
• 2 medium yellow onions, roots chopped off and quarted
• 2 medium carrots, roughly chopped
• 2 medium cellery stalks, roughly chopped
• boquet garni

Instructions

1. Preheat the oven to 400F.
2. Place the chicken parts, yellow onion, carrots, and celery in a large roasting pan, covering it's bottom in a layer. Cook in the oven for 45 minutes (for darker stock, cook the chicken 20 minutes before adding the vegetables).
3. Remove the roasting pan to the stove and put the chicken parts and vegetables in a large sauce pan or small stock pot. Deglaze the roasting pan wih a few cups of water and add it to the sauce pan. Add enough water to the sauce pan to just nearly cover the contents, and simmer without boiling for skimming the fat from the top. Add the boquet garni after the fat is skimmed, simmering for about 3 hours total.
4. Strain the stock through a strainer and fine chinoix into a bowl or saucepan, and funnel into jars.

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