This is an old revision of the document!

Roasted Chicken Stock

Ingredients

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.

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.

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.

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.