, such as neck and backs
, or 1 large sweet onion
- Preheat oven to 475F (240C). If chicken bones are large, use a cleaver to chop into smaller pieces. Place in a shallow roasting pan. Drizzle with a little oil and toss to coat. Roast in preheated oven, turning occasionally, until bones are fragrant and dark, 30-40 minutes.
- Meanwhile, cut off and discard root ends of leeks. Cut leeks in half lengthwise. Fan out under cold running water to remove grit. Chop leeks, carrots and celery. Melt butter in a large stockpot over medium-low heat. Add vegetables, parsley stems, thyme, rosemary, bay leaves, garlic and peppercorns. Stir often until lightly browned, 15-20 minutes. After chicken has roasted for 30 minutes, drain fat from pan and discard. Add bones to pot with vegetable mixture. Pour a little water into roasting pan. Using a wooden spoon, scrape up any brown bits and add to pot. Pour in enough water to completely cover bones, about 16 cups (4L).
- Bring to a boil over high heat, stirring often. Reduce heat and simmer for 45-60 minutes to develop flavour. Skim off any foam that rises to the surface. Stir occasionally. Then spoon out and discard bones. Strain broth through a large mesh sieve into another pot. To concentrate flavour, boil broth to reduce by half.
Nutrition (per serving)
- 5 g,
- 1 g,
- 1 g,
- 3 mg.
Cover broth and refrigerate overnight. Then skim off and discard any fat that has risen to the surface. Broth with keep well, covered and refrigerated, for up to 5 days, or divide into smaller portions and freeze for up to 4 months.