Ingredients:
olive oil
one onion chopped
half a head of garlic skin on and sliced in half across
three celery stalks halved
three carrots quartered lengthwise
one stalk of fennel its handy (fronds reserved)
one leek sliced in half lengthwise and half again
last night’s roast chicken and any other parts that you may have in the freezer (wings & feet are packed with collagen)
a small sweet potato quartered that in it adds creaminess and structure. but it’s not mandatory.
one bay leaf
bundle of herbs (use whatever you have) parsley, thyme. mine usually end up looking like a sage stick. I wrap it with butcher twine
twenty peppercorns give or take
one Tbsp apple cider vinegar
salt
Instructions:
Preheat oven to 400. In a roasting pan toss veggies in a little drizzle of olive oil, just to conduct the heat. Roast the veggies tossing occasionally until browned. The veggies will be dark in color which creates a balance for the sweetness of the veg. When you think they are done, let them go 5 more minutes. Toss veggies and chicken parts in a stock pot and fill with water. Add 2 tsp of salt, your peppercorns and herb bundle bay leaf and vinegar. Steep and the lowest you possibly can for as many hours as you can. I try to cook it all day and cut it off before bed and let it cool over night. In the morning, strain it through fine mesh strainer sometimes covered in cheesecloths (when itis easy) and use the cloth to squeeze out the stock from the veggies. Taste for seasoning and add salt as needed. last, I use a funnel to get it all into deli containers ensuring to leave an inch of clearance at the top for freezing.
share