How Do You Make Dark Chicken Stock?
Dark chicken stock is a very rich version of chicken stock. Roasting the chicken and vegetables until very dark and adding tomato paste gives it the added richness. Stock can be used in your favorite soup, stew or sauce. Using kitchen shears, cut out the backbone of the chicken so that you can spread it flat when you roast it. Quarter the onion and roughly chop the celery and carrot. Put the vegetables in a shallow roasting pan and lay the chicken over them. Roast the chicken and vegetables in a 400 degree oven for one hour. Then flip the chicken and remove the vegetables, reserving them for later. Turn the heat down to 350 and continue to cook for another hour, flipping the chicken again mid-way through. Put roasted chicken and vegetables in a large stock pot and cover with cold water. De-glaze roasting pan with water and 2 Tablespoons tomato paste. Loosen up bottom pan bits as you dissolve the paste into the water. Add this to the stockpot. Add 1-2 Tb herbs of your choice. Simmer on
