Dark background of poultry

Remove from poultry carcasses around the visible fat, then chopped, reducing them into regular pieces.

Wash the hearts and stomachs under running water, then cut them into pieces of uniform size.

Pour the oil into a pan and heat in oven (250 degrees), then add the carcasses and entrails into pieces and FRY everything evenly.

Peel vegetables without peeling garlic nor the celeriac and cut into chunks; divide half the onion and put in each piece a clove and bay leaf.

Add the vegetables and peppercorns to carcasses and FRY again.

When vegetables begin to colorirsi, add the tomato paste and continue cooking.

When the preparation is dry, add a little water and stir vigorously.

Fill the container with more water, stir and let it 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 transferred the contents of the pan into a large saucepan.

Put it on the heat and bring to the boil, then remove the foam that forms on the surface with the skimmer.

Add the bouquet garni of herbs and cook for 3-4 hours; every now and then eliminated with a skimming ladle the fat that forms on the surface and give it a mixed.

After the indicated time, strain the broth through a sieve lined with a thin towel, collecting the proceeds into a clean saucepan.

Please reduce the Fund obtained until has reached the desired consistency, then grease free again and let it cool.

---ADVICE.

Numerous preparations, in particular the mousse and sauces, require the use of an adequate Fund, and their perfect success depends on the quality of this ingredient, by its aroma and flavor.

Prepare a meat is rather laborious, so you might want to make a quantity greater than the needs of the moment, freezing the rest divided into portions, so you always have available excellent broth.

The recipe for a dark background of poultry involves the use of all parts of a gnawed animal already, private housing and entrails (heart, stomach).

It is advisable not to mix parts of different animals, lest you confuse the flavors.

The dark color is achieved by Sauté all ingredients.

No added salt and spices should be used sparingly, since in many preparations is necessary to reduce the Fund until a thick liquid.

By following the procedure indicated you can prepare a dark broth with any variety of poultry.