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Chicken Stock Recipe
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Ingredients
- 8 lb Chicken Bones 4kg
- 6 qt Water 6l
- 1 lb Mirepoix (carrots onions, & celery), 500g
- Other ingredients (bay leaves parsley stems, tomato scraps, peppercorns, etc.)
Ingredients
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Instructions
- Roast the chicken bones in a roasting pan in a 450' (260'C) oven until dark brown (NOT burnt).
- 5 minutes before the bones are finished, add the mirepoix to roast it as well.
- When finished, add the bones and vegetables to a stock pot.
- On the stove, deglaze the roasting pan with water.
- Add that to the stock pot as well and add the cold water.
- Bring the stock to a boil and reduce the heat to a gentle simmer.
- Add the other optional ingredients and cook for 6 hours.
- Strain the stock through a fine strainer and a cheesecloth and cool quickly.
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