Ingredients:
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1 pound uncooked chicken bones or more
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8oz or more chopped onions
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4oz or more chopped carrots
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4oz or more chopped celery
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1tbsp tomato paste
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Aromatics...Sachet d'epices
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1 sprig of thyme
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1 clove garlic
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1 tsp black peppercorns
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1 bay leaf
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4-5 parsley stems
Watch the Tutorial:
BONES:
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Preheat oven 425F
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condition roasting pan with 1 tsp vegetable oil
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Roast chicken bones till golden brown and flip if necessary
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Remove bones, place into stock pot filled with cold water
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Bring to a boil then simmer.
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Simmer bones for 1 hour skimming off impurities
BROWN MIREPOIX:
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it is fine to roast the mirepoix in the roasting pan in the oven. I chose to do it separately stove top for more control.
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While stock water coming to a boil, in large skillet add 1 tbsp. of vegetable oil and once heated add the carrots and onion to caramelize.
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Once caramelized add the celery cook till wilting
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Add the tomato paste and cook till golden rusy brown
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Deglaze the roasting pan with stock water removing as much of the fond as possible and add to the mirepoix
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Reduce the mixture with medium heat until a syrupy consistency then remove from heat
AFTER BONES HAVE SIMMERED 1 HOUR:
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Add the mirepoix to the stock pot and simmer for 1 hour
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AFTER BONES AND MIREPOIX HAVE SIMMERED 1 HOUR TOGETHER
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Add the sachet d'epices or aromatics simmer all together for 30 minutes
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Strain the stock and use or store as described.