Season your chicken carcasses with the Tomato Paste and Salt and roast at 400 degrees, (IT WILL GET SMOKEY SO Turn Your VENT ON please), in the oven for about an hour or so, whenever the chicken carcass looks a nice dark golden brown color (there may be some discoloration from the tomato paste, so keep a good eye on it).
Put the chicken carcasses into a stockpot, cover with Water (just about 1/2 an inch above) and bring to a boil. Using a skimmer, skim off any scum from the surface that will arise.
Add the vegetables, herbs, and garlic, allowing to just boil, then reduce the heat to a very light simmer and keep it uncovered for 6 hours and just leave it, don't stir it, don't touch it, okay, maybe stir it once or twice, but don't over do it.
Taste it at around the 4 hour mark to make sure it's seasoned properly, or you can just leave it and season whatever you plan to use with it, up to you!
Strain the stock through a colander into a large pot. Discard all the debris.
Let the stock stand for a few minutes to cool slightly and allow the ingredients to settle before passing through a fine sieve lined with damp cheesecloth. Leave to cool and chill overnight in the fridge. A layer of white fat will rise to the top, skim it off and viola! Use it right away or freeze in convenient portions.
If you were successful, your stock will look like a watered down jell-o.
Reduce the stock by up to half for a stronger flavor, if desired.
***REMINDER:*** This is cooking people: HAVE FUN, experiment, explore, be creative, make a recipe your own (you don't have to follow a recipe to the T), spice it up a little and again, have fun!!!
Get rid of as much bagged, pre-frozen/cooked, processed, pumped junk labeled a product that's main ingredients consist of nothing but unhealthy, unknown, additives, preservatives, by-products and just junk. Use fresh, healthy ingredients, get down and dirty in the kitchen....
Get the family involved too!!! My children 8, 4 and 2 love doing the littlest simplest things in the kitchen; It is literally a family event for everyone here to help out in some way, shape or form for supper (even if its just cleaning or setting the table)... FOOD IS FUN! Who knows, the next Ramsay, Lagasee, Flay or Ray may be 3 foot nothing right in your own home, for those with children (there are 1000's of great Chef's in the world today, I just named a few off the top of my head, so if I offended you by omitting one, I'm sorry). It will also be an invaluable learning experience that will change their lives (thanks MOM!!!)...
Those without little ones, invite the family around you over and cook together, have a potluck, invite the friends.
Throw away all the garbage processed foods and have some fun in the kitchen with healthy, fresh, homemade cooking with real, fresh ingredients. Revolutionize your life, health and bring back family togetherness. Food, it's an amazing thing!!!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (3572g)|
|Recipe Makes: Servings|
|Calories from Fat: 2722 (61%)|
|Amt Per Serving||% DV|
|Total Fat 302.5g||403 %|
|Saturated Fat 86.5g||433 %|
|Monounsaturated Fat 125g|
|Polyunsanturated Fat 65.1g|
|Cholesterol 1500mg||462 %|
|Sodium 1583mg||55 %|
|Potassium 4836.8mg||127 %|
|Total Carbohydrate 46.6g||14 %|
|Dietary Fiber 11.4g||46 %|
|Sugars, other 35.1g|
|Protein 378.3g||540 %|
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: 4499
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