Essential in every kitchen is a good stock. This recipe is used in Gordon Ramsay's Duck with Gooseberry Sauce. I often make the stock with cooked chicken bones leftover from a roasted chicken and most times I leave out the tomato paste and flour. Any time we have chicken bones, I try to make stock to freeze for later use.
Brown Chicken Stock
2 pounds raw chicken bones
1 chopped carrot
1 chopped onion
2 sliced celery stick
1 sliced leek
2 tablespoons oil
sprig thyme
1 bay leaf
3 peeled garlic cloves
2 tablespoons tomato puree
2 tablespoons white flour
1. Roast the chicken bones at 400° for 20 minutes.
2. Put the carrot, onion, celery and leek in a large pan with the oil and cook over a medium heat until golden. Add the herbs, garlic, tomato puree and flour and stir for a few minutes. Add the roasted chicken bones, cover with plenty of cold water and season lightly. Bring to the boil and skim.
3. Simmer for 1 hour and then pass through a chinois/sieve. Adjust the seasoning.
Makes approximately 4 cups of stock (depending on how much water you use).