Ingredients:

  • 5 lbs (2.27 kg) Chicken carcasses, backs, and necks, roughly chopped
  • 2 large Yellow onions, roughly chopped (approximately 1 lb / 454g)
  • 2 large Carrots, roughly chopped (approximately 1/2 lb / 227g)
  • 2 Celery stalks, roughly chopped (approximately 1/4 lb / 113g)
  • 1 head Garlic, cut in half horizontally
  • 1 bunch Fresh parsley stems
  • 1 tbsp (15 ml) Black peppercorns
  • 2 Bay leaves
  • 1 tsp (5 ml) Dried thyme
  • 12 cups (2.8 L) Cold water, plus more as needed
  • 2 tbsp (30 ml) Tomato Paste

Instructions:

  1. Preheat oven to 400°F (200°C). Toss chicken bones with 1 tbsp of vegetable oil and roast for 30-45 minutes, until deeply golden brown. Add chopped vegetables, garlic, and tomato paste to roasting pan for last 15 minutes, tossing to coat.
  2. Transfer roasted bones, vegetables, garlic, and any pan drippings to the stockpot. Add parsley stems, peppercorns, bay leaves, and thyme. Pour in cold water, ensuring bones are fully submerged.
  3. Bring the mixture to a gentle simmer over medium-high heat. Once simmering, reduce heat to low and skim off any scum or impurities that rise to the surface.
  4. Simmer, uncovered, for 12-24 hours, or until the liquid has reduced significantly and the flavour is intensely concentrated. Add water as needed to keep the bones submerged. Aim for the consistency of a thick syrup.
  5. Strain the stock through a fine-mesh sieve lined with cheesecloth (if using). Discard solids. Allow the stock to cool slightly, then use a fat separator or ladle to remove any fat that has solidified on the surface.
  6. If the glace isn't thick enough, return it to the stockpot and simmer over low heat until it reaches the desired consistency.
  7. Allow the glace to cool completely before transferring it to airtight containers. Store in the refrigerator for up to 1 week or freeze for up to 3 months.