Brown Chicken Stock from Soups and Stews by The Editors of Saveur
Heat oven to 400°F. Place chicken bones in a large roasting pan. Roast until golden, 1–1½ hours. Stir in carrots, celery, onions, and tomato paste and continue roasting until vegetables and bones...
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Ingredients
- 2 plum tomatoes, coarsely chopped
- 2 bay leaves
- 2 cloves garlic
- 10 whole black peppercorns
- 3 sprigs fresh flat-leaf parsley
- 5 lb. chicken bones or wings
- 3 carrots, coarsely chopped
- 3 ribs celery, coarsely chopped
- 3 small yellow onions, coarsely chopped
- 2 tbsp. tomato paste
- 2 cups dry white wine
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