Bobby Flay'S Rich Chicken Stock

• 4 lbs chicken bones, chopped
• 3 large Spanish onions, quartered (skin left on)
• 1/2 head celery, chopped
• 2 large carrots, coarsely chopped
• 3 tablespoons olive oil
• salt & freshly ground black pepper
• 2 bay leaves
• 1/4 cup peppercorn
• 1/4 cup parsley stems (stems only)
• 6 sprigs fresh thyme

1. Preheat oven to 450u0b0F.
2. Combine chicken bones, onions, celery, and carrots in a large roasting pan; toss with oil and season lightly with salt and pepper.
3. Roast until the bones and vegetables are a rich golden brown, about 30-40 minutes.
4. Transfer the bones and vegetable to a large stockpot, add 12 cups cold water, and add the remaining ingredients and bring to a boil over high heat.
5. Reduce the heat to medium and simmer for 4 hours, skimming the scum that rises to the top with a ladle every 20 minutes.
6. Remove from heat and strain through a mesh strainer into a clean pot.
7. Place back on the stove over high heat and cook until reduced by half.
8. Use immediately or let cool to room temperature, cover and refrigerate or freeze until ready to use.
9. *Serve with egg noodles, matzo balls, rice, or some kind of small pasta; such as, orzo, angel hair broken into small pieces, etc.

chicken, spanish onions, celery, carrots, olive oil, salt, bay leaves, peppercorn, parsley stems, thyme

Taken from www.food.com/recipe/bobby-flays-rich-chicken-stock-191401 (may not work)