Nobu's Chicken Stock

1. 1

   Heat the oven to 425 degrees.

2. 2

   Roast the back and neck in a shallow roasting pan until lightly browned, about 20 minutes.

3. 3

   Lower the heat to 375 and add the remaining ingredients, except the water.

4. 4

   Roast for another 35 to 40 minutes.

5. 5

   Transfer the mixture to a small stockpot.

6. 6

   Place the roasting pan on top of the stove over high heat.

7. 7

   Add 1 cup of water.

8. 8

   Bring to a boil, scraping vigorously to get the browned bits from the bottom of the pan.

9. 9

   Pour this over the bones and vegetables.

10. 10

    Add the remaining water.

11. 11

    Bring to a boil.

12. 12

    Lower the heat and simmer for 2 hours.

13. 13

    Strain through a fine sieve.

* Per serving · 4 servings · Values may vary.

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