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1
Preheat oven to 450 degrees.
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2
Place chicken bones in single layer in one or two roasting pans.
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3
Place in oven and roast 40 to 60 minutes until well browned.
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4
Remove from oven and place bones in large stockpot.
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5
Add onion, celery, carrots and garlic to one roasting pan.
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6
Stir to coat with chicken juices, and return to oven.
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7
Roast 20 minutes until beginning to caramelize.
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8
Stir in tomato paste and roast another 15 minutes.
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9
Remove from oven and remove vegetables to stockpot.
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10
Add wine to roasting pan and scrape up browned bits.
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11
placing over a burner if necessary to loosen caramelized bits.
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12
Pour into stockpot.
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13
If you used 2 roasting pans for the bones, pour a little water or wine into the second one and scrape up caramelized juices; add to stockpot.
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14
Add herbs and peppercorns to stockpot, along with the contents of your stock bag, if using, then add enough cold water to generously cover the contents by 3 inches or so.
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15
Bring to a simmer over high heat then skim foam, reduce heat to very low, and simmer very gently 4 to 6 hours until all cartilage has melted off the bones.
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16
Strain through a coarse strainer into a large metal bowl, cool at room temperature 2 hours, then place in fridge uncovered until chilled thoroughly, then cover.
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17
Will keep for 2 days until made into soup or reduced and frozen as above to have on hand.
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18
Strain through fine mesh strainer before using or freezing.
