ROASTED CHICKEN STOCK | CALDO OSCURO DE POLLO
When trying to cook with a bit more flavour it is inevitable in lots of different dishes the need to resource to a home-made rich and flavoursome stock. In some dishes it is fundamental to use them as water just doesn’t quite cut it. At times we all resort to the quick and ready stock cube, but if you want to eat a more natural diet or have restaurant tasting dishes that are incredibly satisfying when you serve them at the table then there is no way around it as to make your own. The difference will make you proud and your chicken paellas will taste better than ever.
INGREDIENTS for the base
1 chicken carcase, wing tips and shanks from a whole chicken
1 bay leaf
1 clove spice
4 black peppercorns
A pinch of salt
A drizzle of olive oil
2 sprigs of thyme
2 sprigs of parsley
1 sprig of rosemary
1 Spanish onion
2 carrots
2 sticks of celery
1 tomato
5 garlic cloves
1 shot of brandy
3 litres of water
Preparation
Peel the carrots, onion and celery and place in a roasting tray with the tomato cut into wedges and the garlic cloves. Spread the pieces of chicken carcasses, the wings and the shanks over the top and drizzle with the oil. Roast in the oven at 210 degrees stirring every 15 minutes, for about 45 minutes or until dark brown.
Remove all the ingredients from the tray and place inside a large pot. Place the roasting tray on top of the burner over high heat and flambe with the brandy and the help of a lighter. Pour a bit of water straight after and while it comes to the boil scrub the tray with a metal spatula to lift off all the caramelised bits which has sticked to the tray. Deglazing this tray is very important for your stock to achieve maximum flavour.
Pour the deglazed water and the remaining water inside the pot. Add the herbs and the spices and bring it to the boil. Let it simmer for about 2 hours and strain with a fine sieve. Some oil and fat will sit on top of the stock which you can remove easily when cold.