Stock Prep

Wash your onions and carrots, leave the skin on, halve them, and char them in a dry pan until you get a nice dark crust. This deepens both the flavor and color of your stock.

Toast the peppercorns and bay leaf in the same pan.

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

Once it comes to a boil, turn the heat down low and lay a piece of parchment paper directly on top, sized to fit inside the pot, then cover with the lid. The parchment catches all the impurities and foam.

Let it simmer for 1 to 1½ hours, then strain it through a fine sieve.

Use your stock as a base for soups, sauces, pasta dishes, or risotto.