Ingredients

makes 2 quarts

　　3 pounds chicken thighs

　　3 pounds chicken wings

　　2 large Spanish onions, quartered

　　1 bunch carrots, trimmed and cut into 2-inch pieces

　　7 stalks celery, cut into 2-inch pieces

　　1 garlic head, halved crosswise

　　2 fresh or dried bay leaves

　　1 tablespoon whole black peppercorns

　　1/2 bunch fresh flat-leaf parsley

　　

Step 1

Preheat the oven to 450°F. Arrange the chicken pieces in a single layer in a large roasting pan. Roast, turning once halfway through, until skins are golden brown and crisp, about 1 1/2 hours. Add the onions, carrots, celery, and garlic; roast 30 minutes more. Transfer to a large stockpot; set aside.

　　

Step 2

Pour 1 cup water into the roasting pan; bring to a boil over high heat. Deglaze the pan, scraping up the browned bits from the bottom with a wooden spoon; pour the liquid into the pot. Add the bay leaves, peppercorns, parsley, and 3 1/2 quarts water; bring to a boil over high heat, skimming foam from surface. Reduce heat; simmer 3 hours.

　　

Step 3

Remove the solids from the stock; discard. Strain the stock through a fine sieve into a large bowl. Let cool completely. Cover with plastic wrap; refrigerate until the fat has risen to surface. Skim off fat before using.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.