Dark Chicken Stock

• 3 pounds chicken thighs
• 3 pounds chicken wings
• 2 large Spanish onions, quartered
• 1 bunch carrots, trimmed and cut into 2-inch pieces
• 7 stalks celery, cut into 2-inch pieces
• 1 garlic head, halved crosswise
• 2 fresh or dried bay leaves
• 1 tablespoon whole black peppercorns
• 1/2 bunch fresh flat-leaf parsley

1. Preheat the oven to 450F.
2. Arrange the chicken pieces in a single layer in a large roasting pan.
3. Roast, turning once halfway through, until skins are golden brown and crisp, about 1 1/2 hours.
4. Add the onions, carrots, celery, and garlic; roast 30 minutes more.
5. Transfer to a large stockpot; set aside.
6. Pour 1 cup water into the roasting pan; bring to a boil over high heat.
7. Deglaze the pan, scraping up the browned bits from the bottom with a wooden spoon; pour the liquid into the pot.
8. Add the bay leaves, peppercorns, parsley, and 3 1/2 quarts water; bring to a boil over high heat, skimming foam from surface.
9. Reduce heat; simmer 3 hours.
10. Remove the solids from the stock; discard.
11. Strain the stock through a fine sieve into a large bowl.
12. Let cool completely.
13. Cover with plastic wrap; refrigerate until the fat has risen to surface.
14. Skim off fat before using.

chicken thighs, chicken, spanish onions, carrots, stalks celery, garlic, bay leaves, whole black peppercorns, parsley

Taken from www.epicurious.com/recipes/food/views/dark-chicken-stock-392282 (may not work)