Steps: |
| -Preheat the oven to 400 degrees. |
| -Spread the chicken out in a roasting pan in a single layer. |
| -Roast the chicken in the oven for about an hour, stirring a couple of times. |
| -Once they are very dark, but not burnt, place them in the stockpot. |
| -Pour the excess grease out of the pan and place the pan on top of the stove. |
| -Turn the burners on to medium and add about 2 cups of water to the pan for deglazing. |
| -Using a wooden spoon, scrape all of the brown bits (fonds) off of the bottom of the pan. |
| -Once they are loosened, pour the contents of the pan into the stockpot. |
| -Add the vegetables and cold water. Heat the stock on medium-high until it almost reaches a boil. |
| -Turn the heat down to medium-low and let the stock simmer for 2 hours. Skim off any foam with a ladle. |
| -Add the herbs in the final hour of cooking. |
| -Remove the bones and the bulk of the vegetables with a spider or slotted spoon. Strain the liquid through a chinoise or mesh strainer. |
| -Let the stock cool at room temperature for an hour and then submerge it into an ice bath or place in the freezer. |
| -Once the stock is cool, it is safe to place it into the refrigerator. |
| -It will keep in the refrigerator for a week or 6 months in the freezer. |
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