3 medium carrots
3 medium onions
3 cloves of garlic
5 brown mushrooms or 1 portabella
2 celery ribs
2 medium parsnips
2 teaspoons of salt
2 bay leaves
2 sprigs of thyme
1 tablespoon of olive oil
1 tablespoon of butter
1 parmigiano-reggiano cheese rind
1 roasted chicken, meat removed or 1 pound of chicken backs and necks or 1 pound of chicken wings
Preheat oven to 400ºF.
Chop 1 carrot and 1 parsnip into 1 inch pieces, quarter 1 onion. Toss the cut carrot, parsnip and onion in olive oil and salt, then bake on a tray in the oven for 20-30 minutes.
If you’re using chicken necks and back or wings, toss these with a bit of olive oil and roast on a tray in the oven at the same time as the vegetables. The chicken should start to turn golden before you remove it from the oven.
Create a sofrito by finely dicing 1 onion, 1 carrot, 1 celery rib, 1 garlic clove and ½ the leek, and sautéing (in your stockpot) in butter until carrot, celery and leek become brightly coloured and the garlic becomes fragrant.
Add chicken, roasted vegetables, remaining raw vegetables including mushrooms, bay leaves, thyme, and cheese rind to the pot.
Cover with water, bring to boil, then simmer for 2 or more hours, adding more water when needed. Removing scum for the first while keeps the stock from becoming cloudy.
Strain, discard solids and reserve liquid.