Prep 10 mins
Cook 2 hrs 15 mins
Mario Batali's recipe for the stock used in Jota, his sauerkraut, bean and pork soup.
- 29.58 ml extra-virgin olive oil
- 1587.57 g chicken wings, backs, and bones
- 3 carrots, coarsely chopped
- 2 onions, coarsely chopped
- 4 celery ribs, coarsely chopped
- 29.58 ml tomato paste
- 14.79 ml black peppercorns
- 1 bunch parsley stems
- In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking. Add all the chicken parts and brown all over, stirring to avoid burning. Remove the chicken and reserve.
- Add the carrots, onions, and celery to the pot and cook until soft and browned. Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley. Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat.
- Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside. Refrigerate stock in small containers for up to a week or freeze for up to a month.