Brown Chicken Stock

1. 1

   In a large, heavy-bottomed saucepan, heat the oil until smoking.

2. 2

   Add the chicken bones and scraps and brown all over, stirring to avoid burning.

3. 3

   Remove the chicken parts and reserve.

4. 4

   Add the carrots, onions and celery and cook until soft and browned.

5. 5

   Return the chicken bones to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley, stirring to dislodge the browned chicken and vegetables bits from the bottom of the pan.

6. 6

   Bring almost to a boil, reduce to a simmer and allow to cook at a low simmer for 2 hours, until reduced by half, occasionally skimming excess fat.

7. 7

   After cooking, remove from heat and strain out all solids, pressing them with the bottom of a ladle to extract out all liquids.

* Per serving · 4 servings · Values may vary.

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