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Makes about 3 cups.

 

1 pound chicken bones

¼ cup carrot, chopped

¼ cup celery, chopped

¼ cup onion, chopped

½ cup red wine

2 Tablespoons tomato paste

6 cups chicken stock

2 bay leaves

 

Directions:

Preheat oven to 350 degrees.

 

1. Place the chicken bones on a cookie sheet and in the oven to brown (about 45 minutes).

2. Remove from the oven and drain any fat. Keep the fat for the following step.

3. In a heavy-bottomed saucepan, brown the carrot, celery, and onion in 2 tablespoons of the chicken fat. Add the red wine and reduce by half. Place the remaining ingredients into the pan with the browned bones. Bring the sauce to a boil and reduce to a simmer. Reduce the sauce by half.

4. Remove from the heat, strain through a fine strainer and cool immediately.