I finally have time to make my own broth. On one of the cooking shows, the chef "roasted" the chicken carcass. Can someone tell me what the recipe is for making the broth this way?
Roasting chicken carcass to make darker/richer broth
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I cut up the carcass, neck and odd bits in smaller 2 or 3 inch chuncks, then put them in the hot oven in a roasting pan, until deep golden brown but not burnt. Then place them in a stockpot, cover with cold water, and slowly bring to a very slow simmer. While that's heating up I roast the aromatic vegetables in the oven (chunks of onions, carrots, celery).
Once the chicken is simmering you have to skim the top and if possible defat it, with a laddle and/or a skimmer. After a while you can add the roasted veggies, a bouquet garni if using, let simmer a few hours, strain, cool down in ice until room temp, then freeze or chill in the fridge.
You can also rub the chicken bones with tomato paste before roasting.