How to Make Roasted Chicken Stock

Por Chef Jean-Pierre · 180 min

Ingredientes

Modo de preparo

1. Preheat the oven to 500°F.
2. Put the chicken parts, onions, and tomato paste in a roasting pan and puree them as shown in the video.
3. Roast the bones for about 45 minutes to 1 hour, until they are dark golden brown.
4. Put the roasted bones, leeks, celery, and carrots in a large stockpot. Add enough cold water to cover everything.
5. 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.
6. 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.
7. Refrigerate overnight. The next day, skim off the fat that has solidified on top.
8. 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.

Resumido do vídeo de Chef Jean-Pierre. Assista para ver os detalhes.

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