The difference between a broth and a stock has to do with how much meat each contains. Broths are made with meat, whereas stocks are made with bones. Stocks generally require less seasoning. The most cost-effective way to make the stock is to ask your butcher for the chicken parts that are normally thrown out - such as the backbones and necks.
Method of preparing the stock:
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[reheat the oven to 400°F. Arrange the chicken in a deep baking dish, in one layer. Drizzle with the oil. Roast 45 minutes, turning occasionally.
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Brush all the chicken parts with tomato paste, insert all vegetables into the pan and roast again for about 40 minutes, until everything has browned.
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Transfer everything into a deep pot. Discard any fat or skin and place the baking dish over 2 burners for deglazing.
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Deglaze either with water or wine: pour 1 cup into the dish, let it boil while scraping burned brown bits that are stuck to the dish. Use a wooden spoon. Boil for 3 minutes only and pour everything into the pot.
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Add about 3 quarts water, just enough to cover the chicken by 1''. Boil and simmer, add the peppercorn and bay leaf and cook 1.5 to 2.5 hours, skimming the surface frequently for fat and impurities.
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Pour everything through a fine sieve or cheesecloth, but do not press the solids- discard them.
Chef's Tip:
This stock can be stored for up to 3 days in the refrigerator or up to 3 months in the freezer. Thaw completely in the refrigerator before using.
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