Dark Background Of Poultry

Preparation:

Preparation: Remove all visible fat from the poultry carcasses, then mince them, reducing them into regular pieces. Wash the hearts and stomachs under running water, then cut them into evenly sized pieces. Pour the oil into a pan and heat it in the oven (250 degrees), then add the carcasses and the innards cut into pieces and brown everything evenly. Clean the vegetables, without peeling the garlic or celeriac, and cut them into chunks; halve the onion and stick a clove and bay leaf into each piece. Add the vegetables and peppercorns to the carcasses and brown again. When the vegetables begin to colour, add the tomato paste and continue cooking. When the preparation has dried, wet it with a little water and mix vigorously. Pour more water into the container, mix and reduce until the broth has the desired color. Add the rest of the water and the parsley and cook over low heat for 3-4 hours. After the indicated time, transfer the contents of the pan into a large saucepan. Put it on the fire and bring to a boil, then remove the foam that forms on the surface with a slotted spoon. Add the bunch of aromatic herbs and cook for another 3-4 hours; in the meantime, remove the fat that forms on the surface with a slotted spoon and give it a stir. After the indicated time, filter the broth through a sieve lined with a thin cloth, collecting the proceeds in a clean saucepan. Reduce the stock obtained until it reaches the desired consistency, then degrease it again and let it cool. --- ADVICE. Numerous preparations, especially mousses and sauces, require the use of an adequate base, and their perfect success depends on the quality of this ingredient, its aroma and flavour. Preparing a stock of meat is rather laborious, therefore it is advisable to make a quantity greater than the current requirement, freezing the rest divided into portions, so as to always have excellent broth available. The recipe for the dark stock of poultry calls for the use of all parts of the animal that have already been stripped of the flesh, i.e. the carcass without the skin and the innards (heart, stomach). It is advisable not to mix parts of different animals, to avoid confusing flavours. The dark color is obtained by frying all the ingredients. Salt should not be added and spices should also be used in moderation, since in many preparations it is necessary to reduce the stock until a thick liquid is obtained. Following the procedure indicated, you can prepare a dark broth with any variety of poultry.