How to make it

  • Roasting the vegetables and chicken until brown creates a deep, rich carmelized flavor. The deglazed browned bits from the pan add even more flavor.
  • Preheat oven to 400*.
  • OPTIONAL: Rinse, pat dry, S&P chicken pieces.
  • Arrange first 4 ingredients in bottom of a broiler or roasting pan, and top with chicken pieces. Bake at 400* for 1 1/2 hours, turning chicken once every 30 minutes (chicken and vegetables should be very brown).
  • Place peppercorns, parsley, thyme, and bay leaves in a very large stockpot or dutch oven. Remove vegetables and chicken from broiler pan, and place in stockpot. Carefully discard drippings from broiler pan, leaving browned bits. Place broiler pan on stovetop; add 4 cups water. Bring to a boil over medium-high heat. Reduce heat; simmer 10 minutes, scraping bottom to loosen browned bits.
  • Pour contents of broiler pan into stockpot. Add 12 cups of water, and bring to boil over medium-high heat. Reduce heat, and simmer for 1 1/2 hours.
  • Strain stock through a fine sieve into a large bowl. Reserve chicken for another use; discard remaining solids. Cover and chill stock for 8 hours. Skim solidified fat from surface, and discard.
  • 31 calories per cup; 32% from fat.
  • The extra step of browning the ingredients is worth the effort.

People Who Like This Dish 1
Reviews & Comments 2

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  • pointsevenout 5 years ago
    I get 3/4 cup rendered fat from one 5-6 lb chicken which I make into chicken gravy while the stock is simmering. Makes a shy half gallon of gravy. It's saved for breakfast over biscuits and other such stuff.
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  • windy1950 7 years ago
    I really like the method you have provided for this recipe, i.e. roasting the contents first to get the caramelization. This is why I always oven roast a turkey w/o the rack, so that it sits directly in the pan... to get that great brown gold to make gravy with. Thanks for posting this, P.
    Was this review helpful? Yes Flag
    " It was excellent "
    trigger ate it and said...
    I like the addition of the fennel stalks in this recipe.
    Thank you
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