Chicken Stock

Instructions

• Preheat oven to 475F (250C). If chicken bones are large, use a cleaver to chop into small pieces. Place in a shallow roasting pan. Drizzle with a little vegetable oil and toss to coat. Roast, turning occasionally, until bones are fragrant and dark, 30 to 40 min.

• Meanwhile, cut leeks in half and rinse under cold water to remove grit. Chop leeks, carrots and celery. Melt butter in a large stockpot over medium-low heat. Add vegetables, fresh herbs, bay leaves, garlic, parsley stems and peppercorns. Stir often until lightly browned, 15 to 20 min. After chicken has roasted for 30 min, drain fat from pan and discard. Add bones to pot with vegetable mixture. Pour a little water into roasting pan. Using a wooden spoon, scrape up and stir in any brown bits. Add to pot. Pour in enough water to completely cover bones, about 16 cups (4 L).

• Bring to a boil over high heat, stirring often. Then reduce heat and simmer for 45 min to 1 hour to develop flavour. Skim off any foam that rises to the surface. Stir occasionally. Then spoon out and discard bones. Strain stock through a large mesh sieve into another saucepan. To concentrate flavour, boil stock to reduce by half. If not using right away, cover and refrigerate overnight. Then skim off and discard fat that rises to the surface. Stock will keep well, covered and refrigerated, up to 5 days. Or divide into smaller portions and freeze up to 4 months.