Brown Chicken Stock
For 2qt/l of stock, you're going to need...
4qt/l cold water
600g whole chicken wings
300g whole chicken legs
60g tomato paste
1/2 celery stalk
- About 5 hours total (1 hour active time)
- large stockpot (6qt/l or larger)
- knife (preferrably heavy)
Preheat oven to 375°F/190°C.
Separate the chicken wings and legs at each joint. Lacerate the meat in the middle of each bone and break the bone with the back of your knife.
Peel the onion and split it in half. Remove the roots.
Halve the carrot lengthwise.
- In a large roasting pan:
+ 600g chicken wings
+ 300g chicken legs
+ 60g tomato paste
+ 1 onion
+ 1 carrot
+ 1 celery stalk
Mix thoroughly to coat everything in tomato paste, then roast in the oven for 30-45 minutes or until everything is well-browned and beginning to char in spots.
Once everything is roasted, add all the ingredients into the stock pot.
Cover the bottom of the roasting pan with water and place on a burner over medium heat, scraping frequently until the fond comes loose and begin to dissolve in the water.
Pour off liquid from roasting pan into the stock pot and fill the pot the rest of the way with cold water.
Gently bring to a simmer for about 3 hours. After 3 hours, taste every 30 minutes until flavorful.
Strain through a colander lined with cheesecloth into a heat-resistant container and refrigerate until cool.