====== Roasted Chicken Stock ======

===== Ingredients =====

  * 6 lb chicken bones (necks and backs)

==== Mirepoix ====

  * 3 large carrots
  * 3 large onions
  * 3 celery ribs
  * 1 large leek
  * 2 heads of garlic
  * 3 tbsp tomato paste
  * 3/4 cup dry white wine
  * 6 tbsp vegetable oil

==== Stock ====

  * cold water
  * 2 bay leaves
  * 5 to 6 sprigs fresh thyme
  * 1/2 bunch parsley stems
  * 1 1/2 tsp whole, black peppercorns

===== Procedure =====

==== Vegetable Prep ====

  - Wash and roughly chop all of the mirepoix into approximately 3/4" to 1" pieces. 
  - Keep the leeks separate, as they will be added a bit later. 
  - Cut the garlic in half horizontally.
  - Add a tablespoon of oil to the mirepoix and toss to coat.

==== Roasting the Chicken and Mirepoix ====

=== Chicken ===

  - Preheat the oven to 425º degrees Fahrenheit. 
  - Lightly coat a roasting pan with 2 tablespoons of the oil and lay the bones in a single layer. 
  - Place into the oven to caramelize.
  - Check the bones after about 40 minutes. 
  - If they’re golden brown, turn them over and place them back into the oven to caramelize on the other side.
  - Once the bones are nicely caramelized, add them to the stock pot. 
  - Drain the excess fat from the roasting pan. 
  - Place the pan onto the stove top and turn the heat to medium-high. 
  - Deglaze with the white wine. 
  - Once the wine has reduced, scrape the bottom and pour everything into the stock pot.

=== Mirepoix ===
  - Line a baking tray with foil all the way up the sides.
  - Place the mirepoix on the baking tray in an even layer
  - Roast the mirepoix in the oven for about 30 minutes.
  - Toss the vegetables occasionally to ensure they’re cooking evenly.
  - Now, add the leeks, toss again and place back into the oven. 
  - Once the mirepoix is caramelized, push it towards the center of the foil, being careful not to tear it.
  - Heat a stock pot to medium and add 2 tablespoons of oil. 
  - Transfer the mirepoix to the pot and add the tomato paste. 
  - Cook for about a minute or so, turn off the heat and set aside while the bones continue to roast.

==== Cooking the Stock ====
  - Add cold water to the bones and mirepoix covering everything by about 2 inches. 
  - Slowly bring the stock to a simmer over medium heat.
  - As the stock heats up, skim the surface periodically to remove any fat and impurities. 
  - Cook the stock for approximately 4 to 6 hours.
  - About 30 minutes before the stock has finished cooking, add the bouquet garni of bay leaves, thyme, parsley and black peppercorns and continue to simmer.
  - Once the stock has finished cooking, gently remove the bones and mirepoix using a spider. 
  - Strain the stock through a sieve lined with cheesecloth.
  - Ready to be used in soups, stews and many other dishes.
  - If not using immediately, cool the stock over an ice bath and store appropriately.

==== Reduction ====
  - You can further reduce this stock to create an even richer stock that will gel when chilled.
  - Place the finished stock back on the stove and simmer until the stock is reduced by two thirds.
  - Cool and freeze for later use.
  - The frozen stock can be easily cut and used as is for a sauce or diluted to create a stock of soups.