Name: How to Make Roasted Chicken Stock
Ingredients: Approx. 5 to 7 pounds Chicken parts, legs, carcass, thighs; 4 medium Onions chopped coarsely; 1 cup Tomato Puree; ½ cup Tomato Paste; 2 Leeks rinsed well to remove sand, cut into 1/2 inch pieces (use green & white parts (if you can find them); 1 whole Celery cut into 1/2-inch chunks; 10 to 12 Carrots, scrubbed and cut into 1/2 inch chunks; 5 quarts Cold Water or whatever you need to cover all the vegetables

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How to Make Roasted Chicken Stock

Hello there friends, today I'm going to show you how to make Roasted Chicken Stock. A little different from your regular Chicken Stock as we are now roasting our chicken and adding some tomato product to give it a rich consistency. I will be using this in some upcoming recipes so you friends can make this in advance and freeze it for up to 17 years!

So, let's get cooking!

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You can find the items below used in making this dish at our online store!

Woll Non-Stick Fry Pan

Stainless Steel Chinois

Stainless Steel Ladle

Stainless Steel Saucepot

Ingredients

Approx. 5 to 7 pounds Chicken parts, legs, carcass, thighs
4 medium Onions chopped coarsely
1 cup Tomato Puree
½ cup Tomato Paste
2 Leeks rinsed well to remove sand, cut into 1/2 inch pieces (use green & white parts (if you can find them)
1 whole Celery cut into 1/2-inch chunks
10 to 12 Carrots, scrubbed and cut into 1/2 inch chunks
5 quarts Cold Water or whatever you need to cover all the vegetables

Instructions

Makes 3 Quarts

Preheat Oven to 500°F

In a roasting pan, combine the chicken parts, onions and tomato paste and puree like the chef did in the video.
Roast the bones for about 45 minutes to 1 hour or until they are dark golden brown.
In a large stockpot, combine the roasted bones, leeks, celery and carrots. Add enough cold water to cover all ingredients. Bring the water to a boil and reduce to low temperature, this will help prevent clouding the stock. Do not cover the pot. When it comes to a boil, reduce the heat so that the stock simmers -- just bubbles gently for about 5 to 6 hours.
You don't have to stand around in the kitchen and supervise the stock as it cooks.
Turn off the heat and let the stock cool for 30 minutes to an hour. Use a slotted spoon to remove the chicken bones and discard using a big sieve or colander. Then strain a second time through a fine sieve.
Let it cool overnight. The next day scape the fat layer that has accumulated on the top and divide the stock into various‑sized freezer containers.
It's a good idea to freeze some of the stock in ice‑cube trays. Then, pop the frozen cubes out and store them in a plastic bag or freezer container. This is very useful when you need only a little stock for a pan sauce. The stock will keep for 3 or 4 days in the refrigerator, months in the freezer.