Makes 4 cups when boiled down for use in gravies and soups and other recipes.
Pre-Heat Oven to 450 degrees
1. Arrange a rack in top third of oven and another rack in bottom third; preheat to 450°. Spread bones on a large roasting pan. Place in oven on lower rack and roast until deeply brown, 45 minutes-1 hour. Transfer bones to a large pot. Spoon off fat from juices in pan. Place pan on stove over medium-high heat. When browned bits begin to sizzle, pour in 2 cups water. Bring to a simmer, scraping up browned bits with a wooden spoon. Pour into pot with bones.
For the Chicken
Reset the oven temperature to 400 degrees
2. Coat the bottom of another roasting pan or a rimmed baking sheet with oil and add the chicken parts in a single layer. Transfer to the oven and roast for 45 minutes or until the chicken pieces begin to brown. Add the onions, carrots, and celery to pan and roast on upper rack for 20 minutes or until nicely browned careful not to burn. Remove pan from oven.
3. Pour the white wine over the chicken and vegetables and sprinkle the bouillon cubes on top. Scrape the bottom of the pan with a wooden spatula to loosen any brown bits. Let the liquid simmer in the oven for 10 minutes. Remove from oven and set aside.
For the Meat:
3. Pour to vegetable oil into a stock pot and set over high heat. Add the meat pieces and sear for 5 to eight minutes until browned and carmelized on all sides. Turn down the heat to medium and stir in the tomato paste, mushroom powder and garlic. Add the roasted chicken pieces along with the roasted vegetables and the liquid from the pan.
4. Add 8 cups of cold water, the thyme, the bay leaves , parsley and the peppercorns and bring to a boil. Simmer uncovered for at least 3 hours or until the liquid is reduced by half.
5. Strain through a fine mesh strainer into a clean sauce pan. Return to the heat and reduce to the desired viscosity.
6. Chill. Store up to 3 days in refrigerator or freeze up to 3 months.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (972g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1613 | ||
Calories from Fat: 882 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 98g | 131 % | |
Saturated Fat 23.7g | 119 % | |
Monounsaturated Fat 44.8g | ||
Polyunsanturated Fat 21.5g | ||
Cholesterol 510.3mg | 157 % | |
Sodium 567.2mg | 20 % | |
Potassium 2139.6mg | 56 % | |
Total Carbohydrate 44.5g | 13 % | |
Dietary Fiber 5.8g | 23 % | |
Sugars, other 38.7g | ||
Protein 131g | 187 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1613
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