A Fantastic Roasted Chicken Stock
Soups/Chowder/Stews
Ingredients
- Approx. 5 to 7 pounds Chicken parts, legs, carcass, thighs
- 4 medium Onions chopped coarsely
- 1 cup Tomato Puree
- ½ cup Tomato Paste
- 2 Leeks rinsed well to remove sand, cut into 1/2 inch pieces (use green & white parts (if you can find them)
- 1 whole Celery cut into 1/2-inch chunks
- 10 to 12 Carrots, scrubbed and cut into 1/2 inch chunks
- 5 quarts Cold Water or whatever you need to cover all the vegetables
Directions
- Preheat Oven to 500°F
- In a roasting pan, combine the chicken parts, onions and tomato paste and puree like the chef did in the video.
- Roast the bones for about 45 minutes to 1 hour or until they are dark golden brown.
- In a large stockpot, combine the roasted bones, leeks, celery and carrots. Add enough cold water to cover all ingredients. Bring the water to a boil and reduce to low temperature, this will help prevent clouding the stock. Do not cover the pot. When it comes to a boil, reduce the heat so that the stock simmers -- just bubbles gently for about 5 to 6 hours.
- You don't have to stand around in the kitchen and supervise the stock as it cooks.
- Turn off the heat and let the stock cool for 30 minutes to an hour. Use a slotted spoon to remove the chicken bones and discard using a big sieve or colander. Then strain a second time through a fine sieve.
- Let it cool overnight. The next day scape the fat layer that has accumulated on the top and divide the stock into various-sized freezer containers.
- It's a good idea to freeze some of the stock in ice-cube trays. Then, pop the frozen cubes out and store them in a plastic bag or freezer container. This is very useful when you need only a little stock for a pan sauce. The stock will keep for 3 or 4 days in the refrigerator, months in the freezer.