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.
adapted from Stone Soup Basic Vegetable Stock makes 6 cups
3onions, chopped fine
3carrots, chopped fine
3stalks celery, chopped fine
1½ container cherry tomatoes, quartered
3cloves garlic, smashed
8 ozmushrooms, sliced
1 tspblack peppercorns
7 cupscold water
1Parsley or thyme
Heat two tablespoons olive oil over a medium heat. Add onion, carrots and celery. Sauté, stirring occasionally until vegetables are soft and starting to brown.
Add remaining ingredients and bring to a gentle simmer. Cook on medium low for about an hour.. Strain stock, smashing as much flavor and liquid as you can out of the vegetables and then discard vegetable solids.