Empty My Fridge
How to Make Roasted Chicken Stock | Chef Jean-Pierre
Ingredients
- Chicken
- Onion · chopped coarsely4
- Tomato1 cup
- Tomato paste½ cups
- Leek · rinsed2
- Celery1
- Carrot10–12
- Quarts Water or whatever you need to cover all the vegetables5
Instructions
- Preheat the oven to 500°F.
- Put the chicken parts, onions, and tomato paste in a roasting pan and puree them as shown in the video.
- Roast the bones for about 45 minutes to 1 hour, until they are dark golden brown.
- Put the roasted bones, leeks, celery, and carrots in a large stockpot. Add enough cold water to cover everything.
- Bring to a boil, then lower the heat so the stock barely simmers, with bubbles breaking gently. Leave the pot uncovered and simmer for about 5 to 6 hours.
- Turn off the heat and let the stock cool for 30 minutes to 1 hour. Remove the bones with a slotted spoon, then strain through a large sieve or colander and then a fine sieve.
- Refrigerate overnight. The next day, skim off the fat that has solidified on top.
- Divide the stock into freezer containers of various sizes. Freeze some in ice-cube trays, then transfer the cubes to a bag or container. Keep 3 to 4 days in the refrigerator or months in the freezer.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
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