Chicken stock

In many recipes, chicken stock is one of the ingredients that elevates the result compared to using stock from a cube. In a dish like risotto, for example, the stock is such a great flavour enhancer that it's a shame to use a product that's not good enough. In some places you can buy a ‘real’ ready-made chicken stock. But if you can't find it or you'd rather make it yourself, it's easy and uncomplicated. But it's not very fast.

This recipe produces a relatively dark stock with a deep flavour. If you prefer a lighter and milder stock, skip the tomato paste and browning and just pour the chicken and vegetables directly into the pan.

Chicken stock is truly a basic stock that can be used in countless dishes - even with meat types other than chicken

Ingredients for 1.5 litres of stock:

1.5 kilos of chicken parts (carcass, wings or similar)

1 onion 1 carrot

1 stalk of celery

35 gram tomatpuré

Water

Method

Clean the vegetables and cut them into chunks. Pour over the tomato puree and make sure the vegetables are well coated in tomato. Place in a baking tray with the chicken pieces. If you have large chicken pieces, cut them into smaller pieces, just a little roughly and with "violence".
Brown the chicken and vegetables in an oven for 45-60 minutes at 220° C

Pour it all into an appropriately sized pot. Clean the roasting pan with a little boiling water and pour it into the pan. Add cold water until it covers. Bring it to the boil. Clean any foam and impurities from the surface. Turn the heat down to just barely simmer and leave for 6-8 hours. 
Remove the large parts from the pan with a slotted spoon and pour the stock into an appropriately sized container through a sieve. Wash the pan. Pour the stock back into the pan through a sieve lined with cheesecloth.

If you need the stock immediately, reduce it to approximately 1.5 litres.

If you want to freeze it and use it later, you can reduce it further - then you can dilute it later when you need it.

If you want to make a rich sauce, you also need to reduce it further. But for a risotto, for example, use it as it is.
Allow the stock to cool until the fat on the surface can be easily scraped off. You can use it in cooking.

Salt is only added to the finished product that you are using the base for. Otherwise, you risk it becoming too salty when you reduce.