The broth is more full-bodied and the flavours are quite deep. This stock is perfect for eating on its own with added rice or beautiful noodles but it is also excellent for cooking things like couscous, risotto or as a base for other soups.
Leftover bones from one whole chicken, fat and skin discarded as much as possible.
1 small yellow onion, skin on and halved
1-3 green leek tops
3-4 carrots, roughly chopped
1 bay leaf, preferably fresh
1 pinch of salt
** Optional: celery stalks, parsley stems, fresh thyme sprigs
Put the roasted bones along with the vegetables and seasoning into a pot just large enough to accommodate. Fill with cold water just until everything is barely submerged. Bring to a boil and the simmer vigorously for 1-2 hours or until broth has reduced by about half. Strain all the ingredients out and discard. Season with salt and refrigerate.
Before freezing skim the top of the stock, which should be gelatinous, of any fat or impurities. Makes about 5 cups.