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.