3carrots, cleaned and cut into 1/2 inch chunks 1 leek, rinsed will, cut into 1/2 inch pieces
12sprigs fresh parsley
4sprigs fresh thyme
2large bay leaves
Preheat oven to 450 degrees F.
In a roasting pan, combine the olive oil, chicken parts, onions, celery, carrots and tomato paste. Roast for about 45 minutes or until golden brown. Transfer to a large stock pot Add the leeks, parsley, thyme, bay leaves, and peppercorns.
Add enough cold water to cover all the ingredients. Bring water to a boil very slowly. This will help prevent clouding of the stock. Do not cover the pot. When the stock comes to a boil, lower the heat so that the stock simmers gently. Skim any froth or foam that may surface.
Let the stock simmer for about 4 hours, skimming as needed.
Turn off the heat and let the stock cool for 30 minutes to 1 hour. Use a slotted spoon to remove the chicken bones and discard. Strain the stock through a fine sieve and discard the vegetables left behind. Strain again, this time through a sieve or colander lined with a double layer of cheesecloth.
Cool overnight in the refrigerator to allow the fat to rise to the surface. Skim the fat and portion the stock into containers.