Stock Prep

Wash the onion and carrot, don't peel them, cut in half and char on a dry pan until they get a dark crust—this builds the flavor and color of your stock.

Toast the peppercorns and bay leaf in the same pan.

In a pot, combine the chicken, charred vegetables, peppercorns, bay leaf, salt, celery, and herbs. Cover with water and bring to medium heat.

Once it comes to a boil, lower the heat and lay a piece of parchment paper cut to fit just under the lid, then set the lid on top. The parchment catches all the scum.

Simmer for 1 to 1½ hours, then strain.

Use the stock for soups, sauces, pasta, or risotto.