Mario's Brown Chicken Stock

Total Time: 2 hrs 25 mins Preparation Time: 10 mins Cook Time: 2 hrs 15 mins

Ingredients

• 2 tablespoons extra-virgin olive oil
• 3 1/2 lbs chicken wings, backs, and bones
• 3 carrots, coarsely chopped
• 2 onions, coarsely chopped
• 4 celery ribs, coarsely chopped
• 2 tablespoons tomato paste
• 1 tablespoon black peppercorns
• 1 bunch parsley stems

Recipe

• 1 in a large, heavy-bottomed saucepan, heat the oil over high heat until smoking. add all the chicken parts and brown all over, stirring to avoid burning. remove the chicken and reserve.
• 2 add the carrots, onions, and celery to the pot and cook until soft and browned. return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley. stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat.
• 3 remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. stir the stock to facilitate cooling and set aside. refrigerate stock in small containers for up to a week or freeze for up to a month.