chicken stock
8 quarts
16 poundschicken bones
12 quartswater
[MIREPOIX]
1 poundyellow onion, chopped
8 ouncescarrot, chopped
8 ouncescelery, chopped
4 ouncestomato paste
[SACHET]
1bay leaf
¼ teaspoondried thyme
¼ teaspoonwhole black peppercorns
8Italian flat leaf parsley stems
2whole cloves
  1. Roast bones at 375 degrees until well browned.
  2. Place bones in stockpot. Cover with water. Bring to a simmer.
  3. Brown onion, carrot, and celery in rendered fat. Add tomato paste and continue browning.
  4. Skim stock. Add browned mirepoix to stockpot. Deglaze pan. Add liquid to stockpot.
  5. Skim stock. Add sachet to stockpot. Simmer 3-4 hours.
  6. Skim stock. Strain through chinois. Cool as quickly as possible.
<< lab notebook >> | Butternut Squash Soup | Chicken Stew | Chinese Sticky Rice | Corn Chowder | Onion and Mushroom Bisque | Tortilla Soup