Dark chicken stock

Ingredients

• 2 kg chicken bones
• 5 L water
• 1 leek
• 2 celery sticks
• Thyme
• 1 bay leaf
• Parsley
• 2 large flat mushrooms
• 1 carrot
• 1 white onion
• 4 garlic cloves

Instructions:

Place the bones in a large tray and bake at 170°C for about 20 minutes.

Cut all the vegetables into large cubes and add them to the same tray. Roast for another 25-30 minutes, until everything turns a deep brown colour.

Transfer the bones and vegetables to a large pot. Cover with cold water and add the herbs.

Cook over very low heat for about 8-10 hours. The stock will be ready when the bones are completely unrecognisable.

Strain the stock and store it in the refrigerator for up to 3 days.

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