Roasted Veal with Morel Mushrooms and Saffron Carrots: Dark Chicken Stock

Name: Roasted Veal with Morel Mushrooms and Saffron Carrots: Dark Chicken Stock
Ingredients: 1 organic chicken, about 4 pounds; Half a bay leaf; 1 celery stalk; 1 medium onion, quartered; 2 medium carrots, peeled and chunked; 1 tablespoon tomato paste; 6 quarts water; A thyme branch

Preparation info

Difficulty
Easy

Appears in

A Platter of Figs and Other Recipes

By David Tanis

Published 2008

About

To make an unctuous dark sauce to serve with a roast, begin with a dark stock. It takes a little time to make, but it’s wonderful to have on hand in the freezer.

Ingredients

1 organic chicken, about 4 pounds
1 medium onion, quartered
2

Stock
Spring
Gluten-free

Method

Preheat the oven to 400°F. Split the chicken in half. Place it, unseasoned, in a shallow roasting pan and scatter the vegetables over and around it. Roast uncovered for an hou