Pan Stock

1 chicken carcass, chopped into 1″ pieces
1 tablespoon vegetable oil
1 carrot, small dice
1 celery stalk, small dice
1 onion, small dice
1 tablespoon tomato paste
sprig of thyme, bay leaf, a few peppercorns, parsley stems if you got ‘em

Cut/break the chicken bones into 1″ pieces. If your knife isn’t sufficing, you sometimes have to brute force it and break the bones with your bare paws.

Heat wide pan on high heat and add tablespoon of oil.  Sear chicken on all sides. The darker the sear, the richer the stock.  A mahogany sear.  Remove from pan.  Add vegetables and one small pinch of salt.  Saute until lightly caramelized. Add tablespoon of tomato paste and stir.  Cook for one minute.  Deglaze with enough water to cover the bottom of the pan, scraping the brown bits.  Bring to a boil, reduce to a simmer.  Return chicken to pan, and add just enough water to cover the bones.  Add thyme, bay leaf, peppercorns, and parsley stems, if you have them.  Let simmer for 1 hour.  Strain.  If not using right away, chill in an ice bath, or in cold water in your sink until cool, cover, and refrigerate or freeze.



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