Brown Chicken Stock
32
1 Portion
| 1 | chicken bones | 1 kg |
| 2 | Water | 3 L |
| 3 | Onions | 150 g |
| 4 | Carrots | 100 g |
| 5 | Leek , both white and green section | 1/2 |
| 6 | Celery | 1 stick |
| 7 | bouquet garni | 1 |
Chop bones to release maximum flavour, roast to a good colour . Place the bones into the pot, cover with cold water and bring to the boil, reduce to a simmer.
Roast vegetables to a good colour, deglaze pan with water add to stock along with the mirepoix.
Simmer gently for 2 hours, skimming frequently.
Strain, cool rapidly and store appropriately.