Roasted Chicken Stock

adapted from Gateway Gourmet
Roasted Chicken Stock
makes 2 quarts

Ingredients

• 2 tablespoons olive oil
• 5 pounds chicken bones and parts
• 2 medium onions, coarsely chopped
• 1/2 cup tomato paste
• 4 celery stalks, cut into 1/2 inch chunks
• 3 carrots, cleaned and cut into 1/2 inch chunks 1 leek, rinsed will, cut into 1/2 inch pieces
• 12 sprigs fresh parsley
• 4 sprigs fresh thyme
• 2 large bay leaves
• 12 black peppercorns

Directions

1. Preheat oven to 450 degrees F.
2. 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.
3. 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.
4. Let the stock simmer for about 4 hours, skimming as needed.
5. 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.
6. Cool overnight in the refrigerator to allow the fat to rise to the surface. Skim the fat and portion the stock into containers.

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