Brown Chicken Stock

1. Preheat oven to 350° F convection/400° F conventional. Place the bones onto a large roasting pan. Place the vegetables onto another large roasting pan. Toss the bones and vegetables with a few tablespoons of canola or vegetable oil. Bake until browned. Use metal spatula to toss everything occasionally. This will take 30 to 45 minutes. In the last 15 minutes of cooking, toss the vegetables with the tomato paste and finish cooking in the oven.


2. Once cooked, transfer the bones and vegetables to the stock pot. Add enough cold water to barely cover the bones. Deglaze the roasting pan with a little water or sherry and scrap the bits off the pan. This fond is going to add a ton of flavor to your stock. Toss in the bouquet garni.

3. Bring to a simmer and skim off all the grey scum that rises to the top. Simmer for 3-4 hours, skimming any scum that rises. It is not necessary to skim off all the fat. You can remove the fat once chilled.

4. Strain and cool quickly, then refrigerate or freeze. If frozen, it should last in your fridge for six months. If kept in your fridge, it will last one week.