Homemade brown chicken stock

1. Place the cleaned carcass in 180°C oven and roast bones until golden brown.
2. Meanwhile, heat oil in a large pot over medium heat, add celery, carrots, leeks and onion. Fry until slightly caramelised and browned.
3. Add tomato paste, and stir to coat the vegetables.
4. Add chicken carcass, peppercorns, thyme, parsley, bay leaves and celery leaves, then cover with cold water.
5. Bring to a low boil, then reduce to heat to low to achieve a very gentle simmer. (Do not let the stock boil, as this will result in a cloudy, greasy stock.) Simmer for about 45 minutes to an hour.
6. Skim the stock during cooking. Use a ladle, to gentle push the ingredients down while skimming off any foam or grease that forms on the surface. The more you skim, the clearer your stock.
7. To strain the stock, line a colander or sieve with cheese cloth or tea towel. Set over a large bowl then ladle stock into the strainer. Discard of all the solids and reserve the golden liquid.
8. Use immediately or store in the fridge for later.