1 oz. Markon Ready-Set-Serve Italian Flat Leaf Parsley
tsp. Trade East Whole Cloves
¼ tsp. Trade East Black Peppercorn
NULL Cooking Twine and Cheesecloth
Preheat a convection oven to 400°F on high fan.
Gather as many roasting pans and stock pots as needed. The chicken bones should have ample room inside the roasting pans so they can caramelize properly. Stacking the bones on top of each other will cause steam and prevent the necessary browning.
Roast the bones at 400°F for 45-60 minutes flipping them over half way through.
Once the chicken bones are caramelized, disperse them equally between the gathered stock pots.
Fill the stock pots up with the 10 gallons of cold water, ensuring there is room between the water’s surface and the top of the stock pot.
Remove the rendered chicken fat from the roasting pans and reserve for the mirepoix.
Deglaze the caramelized bits off the bottom of the roasting pans by adding a very small amount of hot water (as needed) and stir/scrape the surface of the roasting pan with a wooden spoon or spatula. Once most of the bits are lifted from the pan’s surface, add it equally to the stock pots.
Coat the mirepoix (onion, carrots and celery) with the reserved chicken fat inside the roasting pans and roast them at 400°F until caramelized (about 30 minutes). Ensure you stir them half way through so their surfaces are exposed to the pan.
Once caramelized, disperse the mirepoix equally into the stock pots.
Add one sachet to each stock pot. (Sachet assembly instructions below).
Bring the water in each stock pot to a boil and reduce the heat to a low simmer.
Allow the stock to slowly simmer for 6 hours skimming away residual impurities that come to the surface with a mesh skimmer.
After 6 hours, strain the stock through a chinois lined with cheesecloth into large cambro containers. Discard the mirepoix and, if desired, save the chicken bones to make a remouillage (a second wetting of the bones).
Allow the stock to cool down under refrigeration, optimally with a frozen ice wand in each cambro container.
When the stock has fully cooled under refrigeration, remove the fat cap from the surface. This will make your broth more pure when it’s reheated.
To make a sachet
Cut a piece of cheesecloth into a 10″ square.
Place the thyme sprigs in the center, followed by the parsley stems, bay leaves, cloves and black peppercorns.
Roll the sachet and fold in the ends so that everything is contained.
Tie the sachet with the twine to keep the contents in place.