DARK CHICKEN STOCK - TODD JASMIN

1 whole roasted chicken (roast yourself or buy pre-made) broken in pieces

1 medium onion sliced in 3 pieces

2 carrots rough cut

1 leek green part only rough cut

3 ribs of celery rough chop

2 tablespoons olive oil

1 gallon of water

Bouquet Garnie:

3 sprigs of thyme, 1 bay leaf, 6 peppercorns, 2 sprigs of parsley wrapped and tied in         cheese cloth

Heat a large cast iron pan and add oil

Caramelize onion slices in pan about 4 minutes on each side

Once onions are brown add the rest of the vegetables, and caramelize for another 10 minutes.

Put everything in large stock pot with bouquet garnie and cover with water, bring to a boil then turn down and let simmer for about 1 hour.

Strain through cheese cloth and serve