Robust Chicken Broth | Intense Flavor from Roasting

Preparation

• 1
  Preheat the oven to 220 °C top/bottom heat.
• 2
  Remove the skin from the chicken carcasses and set aside. Chop the carcasses into smaller pieces, spread them on a baking sheet, and roast in the oven until golden brown.
• 3
  Meanwhile, cut carrots, celery stalks, and leek into approximately 0.5 cm cubes. Finely chop onions and garlic.
• 4
  Rinse chicken necks and wings thoroughly under running water. Place them in a large pot along with the reserved skin and roasted carcasses. Fill with cold water until everything is well covered, and bring to a boil. Skim off any foam that forms on the surface with a slotted spoon. Add peppercorns, salt, allspice, thyme, and bay leaf. Reduce heat to a minimum and simmer gently for about 75 minutes.
• 5
  Add the prepared vegetables, onions, garlic, and flat-leaf parsley. Bring to a brief boil over medium heat, then reduce the heat again, skim off the foam once more, and simmer for another 45 minutes.
• 6
  Strain the finished broth through a fine sieve. If desired, reduce the liquid in an open pot to approximately 3 liters to intensify the flavor. Once the broth has cooled, remove the solidified fat from the surface.
• 7
  Tip: The broth can be used immediately, stored in the refrigerator, or frozen in portions. It will keep for several months in the freezer. For a clear broth, never stir during cooking and do not use a lid.