Chicken Broth

• 1 medium onion
• 2 medium carrots
• 1 stalk celery
• 2 cloves garlic
• 1 1/2 lbs bony chicken parts (wings, back, etc.)
• 2 Tbsp olive oil
• 6 cups water, divided
• 1/2 cup parsley leaves
• 10 peppercorns
• 2 tsp bouquet garni
• 1 bay leaf

1. Preheat the oven to 400°F.

2. Peel and quarter the onion, carrots and celery. Peel the garlic. Cut the chicken pieces into thirds.

3. Place chicken, onion, carrots, celery and garlic in a 13 x 9-inch pan and toss with olive oil. Roast in oven for 40-45 minutes or until wings and vegetables are browned. Remove from oven, add 1 cup water to the pan and let sit for 15 minutes.

4. Place 5 cups of water, roasted vegetables with water and all remaining ingredients in the bowl fitted with the mixer. Launch the P2 simmer program at 200°F for 1 hour 30 minutes, without the stopper.

5. At the end of the program, strain broth and reserve. Discard the chicken and vegetables.