AuthorMartinWash the chicken carcasses and remove any blood. The carcasses must be very fresh.
Drizzle the chicken carcasses with some neutral oil and roast them in the oven at 180°C for about 20 minutes or until they turn golden brown.
Cut the vegetables into mirepoix.
Add some oil to a pot and sauté the vegetables over medium heat. Start with the carrots and celery, then add the onions.
Sauté the vegetables for about 15 to 20 minutes until they turn golden brown. Be careful not to let them blacken or burn.
Add the roasted carcasses and all other ingredients to the vegetables in the pot and fill with cold water.
Bring to a boil, then reduce the heat and let it simmer for about 2 ½ hours. Skim off any foam that forms on the surface from time to time.
Strain through a fine sieve. If necessary, strain through a cheesecloth.
Once cooled, skim off any excess fat that has risen to the surface.
Ingredients
Directions
Wash the chicken carcasses and remove any blood. The carcasses must be very fresh.
Drizzle the chicken carcasses with some neutral oil and roast them in the oven at 180°C for about 20 minutes or until they turn golden brown.
Cut the vegetables into mirepoix.
Add some oil to a pot and sauté the vegetables over medium heat. Start with the carrots and celery, then add the onions.
Sauté the vegetables for about 15 to 20 minutes until they turn golden brown. Be careful not to let them blacken or burn.
Add the roasted carcasses and all other ingredients to the vegetables in the pot and fill with cold water.
Bring to a boil, then reduce the heat and let it simmer for about 2 ½ hours. Skim off any foam that forms on the surface from time to time.
Strain through a fine sieve. If necessary, strain through a cheesecloth.
Once cooled, skim off any excess fat that has risen to the surface.
