Caldo Moreno (Dark Chicken Stock)

• 25 lbs Raw Chicken Bones
• 5.5 lb Spanish onions , large diced
• 2 lb Carrots, Large diced
• 1 lb Celery, large diced
• 1 lb Leeks large diced
• 1 cup Tomato Paste
• 2.5 lb Tomato Chopped
• 0.5 qt White Wine
• 0.25 cup Black peppercorn
• 0.25 oz Thyme, Fresh
• 1 Bay Leaf
• 5 oz chopped Garlic
• 1 cup Olive Oil
• 35 qts water
• 1.5 oz Kosher Salt

‍

‍

‍

‍

• Roast the chicken bones on a sheet in an oven with fan on high at 500 degrees, until browning occurs. Remove from oven and reserve.
• Heat rondeau until very hot over high flame. Add oil, onions, carrots, celery and cook it until deep color develops
• Add the garlic and leeks and cook until slight color and very soft then lower heat to medium flame
• Add the tomato paste, chicken bones and pan drippings into rondeau and cook for 10 minutes
• Deglaze pan with the white wine, add the chopped tomato and reduce the liquid by half
• Add water and bring to a boil
• Lower heat add all herbs and black peppercorns and simmer for 4 hours
• Turn off heat and add kosher salt
• Strain into cambro, chill with an ice wand then label and store in walk-in

‍