Chicken Stock

Total Time: 4 hrs 30 mins Preparation Time: 30 mins Cook Time: 4 hrs

Ingredients

• 3 tablespoons olive oil
• 2 celery ribs
• 3 carrots
• 1 large onion
• 1 tablespoon tomato paste
• 2 tablespoons wine
• 1 garlic clove
• 2 bay leaves
• 8 cups water
• 3 -4 lbs chicken bones

Recipe

• 1 pre-heat oven to 425.
• 2 place raw chicken bones in roaster, and cook for about 20 minutes.
• 3 heat stock pot on med-low heat. add oil.
• 4 chop celery, carrots, onion, celery and garlic. add to pot.
• 5 cook until vegetables are soft.
• 6 add tomato paste, allow to "sweat" for two minutes.
• 7 add wine, and continue to cook for one minute.
• 8 add bay leaf.
• 9 add chicken bones.
• 10 add 8 cups of water.
• 11 bring to a boil, then reduce to low-med simmer for about 4 hours. (covered).
• 12 strain bones and vegetables from stock.
• 13 cool, strain fat. reduce to about 6 cups or until you reach a desired strength of flavor.
• 14 ready to use!