Roasted chicken carcass broth

Ingredients

• 1.5 kg raw free-range chicken carcasses with necks and wing tips
• 300 g fresh field carrots
• 250 g yellow storage onions
• 200 g fresh leek
• 150 g fresh green celery ribs
• 4 cloves white garlic cloves
• 2 tbsp double-concentrated no-salt-added tomato paste
• 15 cl dry white cooking wine (such as Sauvignon Blanc)
• 1 piece fresh bouquet garni (thyme, bay leaf, flat-leaf parsley stems)
• 1 tsp whole Madagascar black peppercorns
• 1 tbsp coarse grey Guérande sea salt
• 3.5 l spring water
• 1 bunch fresh chives

Method

1. Preheat your oven to 410 °F (210 °C) on convection. Chop the chicken carcasses with a heavy knife or poultry shears to break the joints and expose the marrow. Spread the bone pieces in a single layer on a large rimmed baking sheet without crowding.
2. Roast the bones in the oven at 410 °F (210 °C) for 35 minutes. Turn the pieces halfway through (around 18 minutes) until evenly deep mahogany brown with caramelized golden-brown drippings at the bottom of the pan.
3. While the bones are roasting, wash the vegetables. Cut the carrots, leek, and celery into even 1 1/4-inch (3 cm) chunks. Slice the onions in half crosswise, keeping their clean outer skins on.
4. Heat a dry cast-iron or stainless steel skillet over high heat (around 400 °F / 200 °C) for 2 minutes. Place the onion halves cut-side down directly onto the hot metal and let them char undisturbed for 6 to 8 minutes, until the cut surface is completely black and charred with an aroma of burnt sugar.
5. Remove the baking sheet from the oven. Scatter the carrot, leek, and celery pieces around the carcasses, then brush the bones with the tomato paste. Return to the oven at 410 °F (210 °C) for 12 minutes to caramelize the tomato paste (it should turn a deep brick-red) and sweat the vegetables.
6. Transfer the roasted carcasses and vegetables to a large, heavy-bottomed stockpot. Pour off the excess liquid fat from the baking sheet. Place the warm baking sheet over two burners over medium-high heat, pour in the dry white wine, and simmer to reduce by half for 3 to 4 minutes while scraping the bottom with a wooden spatula to dissolve all the caramelized browned bits. Pour this reduced liquid into the stockpot.
7. Cover with cold spring water (around 50 to 60 °F / 10 to 15 °C) until the carcasses are completely submerged. Heat over medium heat for 20 minutes to bring the liquid to 195 °F (90 °C), just as the first gentle bubbles appear on the surface.
8. As soon as fine bubbles emerge, thoroughly skim the gray foam and impurities from the surface using a skimmer or slotted spoon for 5 minutes.
9. Add the charred onion halves, the lightly crushed garlic cloves, the bouquet garni, whole black peppercorns, and coarse sea salt. Lower the heat to minimum to keep the temperature between 185 °F and 190 °F (85 °C to 88 °C), with just a single bubble surfacing every 2 to 3 seconds.
10. Simmer uncovered at 185-190 °F (85-88 °C) for 2 hours and 30 minutes, skimming surface fat every 30 minutes, until the liquid reduces by about one-third and turns a clear amber color.
11. Turn off the heat and let the broth rest off the heat for 15 minutes so any suspended particles settle to the bottom. Gently lift out the carcasses and large vegetables with a skimmer without pressing on them to avoid clouding the liquid. Strain the broth through a fine-mesh sieve lined with damp cheesecloth.
12. Let the strained broth sit for 10 minutes at room temperature, then skim the fat from the surface using a small ladle or by lightly dragging a sheet of paper towel across the top until the glossy film of oil is removed.
13. Keep the broth warm over very low heat at 165 °F (75 °C), adjust seasoning if needed, then ladle into warm bowls and garnish with freshly snipped chives.

Nutrition

Per serving

Energy

119.7 kcal

Protein

10.63 g

Carbohydrate

13.62 g

Fat

0.95 g

Fibre

3.46 g

Calcium

103.12 mg

Iron

0.99 mg

Magnesium

32.38 mg