I don’t know if anyone remembers a chicken stock recipe that was on a Martha Stewart show about 11 or 12 years ago, but it went something like this:
1 whole chicken
A bunch of celery, leaves and all
2-3 large carrots, scrubbed and cut into thirds, but not peeled.
2 whole cloves garlic
1 whole red onion, with skin and paper
2 onion halves studded with whole cloves
3 fresh bay leaves
2-3 T fresh peppercorns
A bundle of fresh herbs that might take your fancy (Thyme, rosemary, sage or such would all be good)
Put a chicken in an oven safe stock pot, and add vegetables, onion and garlic. Cook in a preheated 400 degree oven for about 15-20 minutes until the skin on the chicken browns a little bit and the veggies wilt some.
Remove from oven and cover contents of the pot with water. Add herbs and simmer for 2-3 hours skimming occasionally.
I haven’t made this particular stock in years, as I usually just use leftover bones or the leftovers from a roast chicken when I make stock rather than use up a bunch of fresh ingredients. I was thinking about it recently, though because it’s a really rich and flavorful stock with a lovely dark color. The problem is that it’s a bit of waste of veggies. The chicken is actually great for chicken sandwiches or just about anything you’d want to use chicken meat for.
Does anyone else remember this, or am I just dreaming? I know I made it, and I am pretty sure I saw it on a Martha Stewart show.