Your go to rich base for any soup, sauce or risotto.
Ingredients
17.5 OZ / 500 G chicken bones
5.5 OZ / 150 G white onion
2 OZ / 50 G leek
2 OZ / 50 G carrot
2 OZ / 50 G celery
1 SPRIG parsley
1 SPRIG thyme
2 EA bay leaves
70.5 OZ / 2 L boiling water
2 OZ / 50 G celeriac
2 OZ / 50 G tomato paste
7 OZ / 200 ML red wine
1 TBSP oil
Directions
Place your chicken in a preheated oven at 220°C / 420°F. Roast the chicken bones for 1 hour until dark brown in color. Remove chicken bones and set aside.
Peel and prepare your onion, leek, celery, carrot and celeriac by chopping them into chunks. Add them to the mixing bowl. Chop for 10 seconds / speed 5.
Add your oil to the mixing bowl along with the tomato paste. Sauté your vegetables for 14 minutes. Once cooked, scrape the bottom of the mixing bowl with the spatula.
Add the simmering basket back inside your mixing bowl then add chicken, red wine and water. Add the herbs and spices, then insert your measuring cup, cook for 90 minutes / 220°F|105°C / speed 1 / stir.
Carefully remove the chicken from the basket and ladle the remaining mix through a sieve.
