Randy of Albuquerque, New Mexico has been making chicken stock forever, but never seems to come up with much flavor.
- 1/3 Cup olive oil
- <5 Pounds chicken backs
- 1 Leek leaf
- 1 Handful parsley stems
- 1 Handful fresh thyme
- 3 Cloves garlic
- 4 feet butcher’s twine
- 1 1/2 Chardonnay
- 3 Yellow onions
- 6 Carrots
- 6 Celery stalks
Procedure: Coat bones in olive oil and roast in the oven for 45 minutes on 350 degrees.
In the meantime, make a leek sachet involving leek, parsley, garlic, thyme, and butchers twine.
Once the bones are roasted deglaze with 1 cup of cabernet sauvignon.
Next add in onion, celery, and carrots.
Caramelize vegetables and further deglaze with 1/2 cup Chardonnay.
Cook wine till almost gone.
Transfer the bones and vegetables to a stockpot and deglaze the bone roasting pot with one cup of water.
Once the roasting pot is deglazed add remaining fond to the stockpot.
Then cover the bones with water being 4 inches over the bones.
Cook on low heat for 2-3 hours skimming the top as much as possible.