Brown chicken stock

Method

1. Heat the oven to 200°C/180°C fan/gas 6. Roast the chicken carcass, including wing tips and neck/giblets (if you have them) in a roasting tin for 45 minutes until golden. Turn halfway through to crisp evenly. 
2. Meanwhile, heat a splash of vegetable oil in a large saucepan and add the onion, carrot and leek, each roughly chopped, along with 
the bay leaves. Cook over a medium heat, stirring often, for 25-30 minutes until the vegetables are lightly golden. Don’t let them burn or the stock will be bitter. Stir in the tomato purée with a small bundle of parsley stalks and the black peppercorns. Cook, stirring, for 3-4 minutes, being careful not to let the purée burn. Add the roasted carcass, wing tips and neck/giblets, cover with 4 litres cold water, bring to a simmer, then turn the heat right down and leave the stock to gently steam – there should be no more than the odd bubble breaking the surface – for 3-4 hours until reduced by half. Skim off any scum from the top with a large spoon.
3. Line a sieve with a clean J-Cloth set over a large heatproof bowl and ladle the stock through it. Transfer the stock back into a clean pan and reduce over a low-medium heat for 40-50 minutes until halved again in volume. If the stock has a layer of fat you can spoon this off if you like. Your stock is now ready to use or cool, divide up into smaller portions and freeze.