Makes 2 cups, total time:
- 5 pounds chicken bones (backs, cages, neck bones)
- 5 pounds chicken thighs and legs
- 2 cups Twomey Pinot Noir
- 3 tablespoons canola oil
- 1 pound white onion, diced large
- 4 ounces carrots, diced large
- 4 ounces celery, diced large
- ¼ cup tomato paste
- ½ bunch fresh thyme
- ½ bunch fresh parsley
- 2 bay leaves
- 1 tablespoon black pepper
Note: This recipe is a two day process.
- Preheat oven to 400°F. Place the chicken bones, thighs and legs into a large roasting pan and roast in the oven for 45 minutes or until evenly golden brown. Remove roasting pan and keep oven heated to 400°F.
- Remove bones, thighs and legs from roasting pan (setting pan aside for later use) and place into a large 3-gallon stock pot. Cover chicken with cold water and the Pinot Noir. Place on medium heat and bring liquid to a boil. Turn heat to low and maintain a light simmer for 4 hours (adding roasted vegetable mixture after two hours; see Step 4). Be sure to skim off and discard any oil, foam, or skin that forms on the surface of the broth.
- Add the oil and onions to the roasting pan. Roast the onions in the 400°F oven, stirring frequently, for 30 minutes or until golden brown. Stir in the carrots, celery and tomato paste. Cook for an additional 20 minutes.
- Add the roasted vegetables to the chicken bones after 2 hours of simmering. After 2 more hours of simmering, strain the stock into another pot and simmer for 3 hours or until the broth is reduced to 2 cups of liquid. Skim surface of the broth if necessary. You may need to transfer the liquid to a smaller pot. After reducing, season the sauce with salt and pepper.
- Chill the sauce in an ice bath to cool down quickly. Refrigerate for up to 4 days or freeze for up to 60 days.
This is a ready-to-use sauce, perfect with roasted chicken or roast beef.