3 chicken carcasses
2 chopped onions
3 carrot chunks
2 sprigs of parsley (just the leaves)
4 stalks of celery with leaves
2 cups of tomato paste
10 grams of black pepper
3 bay leaves
3 sprigs of thyme
6 sprigs of rosemary
Salt to taste
3 chicken carcasses
2 chopped onions
3 carrot chunks
2 sprigs of parsley (just the leaves)
4 stalks of celery with leaves
2 cups of tomato paste
10 grams of black pepper
3 bay leaves
3 sprigs of thyme
6 sprigs of rosemary
Salt to taste
Place the chicken carcasses in a roasting pan
Sprinkle chopped onion, carrot, parsley, and celery on top. Reserve
Cover with tomato paste and place in the oven
Baste every so often until the onions are caramelized
Meanwhile, prepare a bouquet garni (tie it up like a little bundle)
In a fine-mesh cloth, combine black pepper, bay leaves, thyme, and rosemary
Tie it up and reserve
Remove from oven and transfer everything to a pot
Cover with cold water, season with salt, and add the bouquet garni
Simmer for two hours
Skim off any foam that forms on the surface of the broth
Strain through a fine-mesh sieve and use a spoon to express the vegetables
Let it cool and refrigerate until the fat solidifies at the surface
Discard the fat and the broth is ready to be used.
