Dark Chicken Stock

"This is close to a classic brown stock. Here you want to brown the meat and cook it quickly, to give you the flavor of roasted meat, not of bones. You can use this technique with meaty veal or beef bones, or those of rabbit or duck."

Makes about a quart

2 tablespoon coconut oil or smaltz
5 pounds chicken wings or other meaty chicken pieces, roughly chopped
2 medium onion, chopped
6 garlic cloves, cut in half
2 carrot, peeled and chopped
2 celery stalk, chopped

1. Preheat the oven to 450° F. Place a roasting pan over high heat on top of the stove and add the oil. A minute later, add the chicken pieces and place the pan in the oven. Stir from time to time, but don’t worry about bones sticking to the bottom. The chicken will give up its liquid and then become dark and dry.

2. After about 45 minutes, add the vegetables. Roast for 15 minutes, then stir. Roast for another 15 minutes, then stir again and add 4 cups water. Stir and scrape the stuck bits of chicken off the bottom of the pan. Roast for 20 minutes more.

3. Cool, then strain, pressing on the solids to extract as much liquid as possible. Use immediately, or refrigerate for up to 3 days, or freeze for up to 3 months.

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