Chicken Stock
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.)
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.