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Source of Recipe
Splendid Soups: Recipes and Master Techniques for Making the World's Best Soups
List of Ingredients
•Heat the oven to 400 degrees.
•Place about 4 pounds of chicken backs, necks, wings or bones trimmed of excess fat in a roasting pan with 1 medium peeled and quartered onion, 2 peeled and coarsely chopped carrots and 2 ribs of roughly chopped celery. Roast until the bones are well browned, about 45 minutes.
•Remove the pan from the oven and place the chicken and vegetables in a large stockpot. Spoon off any grease from the bottom of the roasting pan and discard it.
•Pour 2 cups of water into the roasting pan and scrape the bottom with a wooden spoon to release anything sticking to the bottom. To the stockpot, add 3 peeled cloves of garlic, 10 peppercorns and a few sprigs of thyme or parsley. Pour the roasting pan juices into the stockpot and add more water to cover the ingredients by about an inch.
•Heat over medium heat until the mixture comes to a simmer. Reduce the heat to low and cook for about 2 hours. Skim off any fat or froth that comes to the surface. Remove the broth from the heat and cool it slightly. Strain the stock into a clean pot or container. Cool, uncovered, at least one hour before refrigerating overnight.
•The next day, spoon off and discard any congealed fat. Store up to two days, covered, in the refrigerator, or three months in the freezer in a quality container.
Recipe
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