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Export 7 ingredients for grocery delivery
Step 1
In a roasting pan, combine the chicken parts, onions and tomato paste and puree like the chef did in the video.
Step 2
Roast the bones for about 45 minutes to 1 hour or until they are dark golden brown.
Step 3
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.
Step 4
You don't have to stand around in the kitchen and supervise the stock as it cooks.
Step 5
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.
Step 6
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.
Step 7
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.
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