Brown Chicken Stock

Yield:     50 Liters

Ingredients:

50           Kg           Chicken bones/carcasses cut into small pieces

65           Liter       Cold water or remouillage

0,3          Liter       Oil

4,5          Kg           Mirepoix, 2 kg Onions peeled, 1,5 kg carrots, 1 kg celery stalk including leaves

15           g              Thyme, dry

15           g              Marjoram, dry

25           g              Parsley stems

5              pcs         Bay leaf, dry

15           g              Peppercorns, crushed

20           pcs         Cloves, whole, dry

400         g              Tomato paste

                                Salt, to taste

Method of Preparation:

• Rinse the chicken bones/carcasses and dry them well.
• Roast the bones/carcasses in medium heated tilting pan.
• Drain fat from tilting pan.
• Add mirepoix and roast until golden brown. Stir occasionally.
• Add tomato paste and sauté until the paste lightly caramelizes, stir continuously to avoid over browning and a bitter after taste.
• Add water or remouillage.
• Bring to a boil and reduce to simmer.
• Skim frequently.
• Add thyme, marjoram, parsley stems, bay leaves, crushed peppercorn and cloves.
• Simmer stock for approx. 5 hours, skimming as necessary.
• Season to taste with salt.
• Skim, strain through cloth, cool and store properly.

Note:

Celery leaves are to be added to the stock after the water/remouillage has been added.