Chicken stock

Heat the butter and vegetable oil in a stock pot over medium heat until the butter melts. Add the mirepoix and sliced leek.

Sweat the vegetables 6 to 8 minutes on medium to medium-low without coloring, stirring with a wooden spoon from time to time.

Cook the vegetables up to 10 minutes, until soft and fragrant.

Beforehand, put the raw bones in a bowl under running cold water 6 to 10 minutes, stirring occasionally, to remove the blood; drain in a colander and trim excess fat from the skin, neck or breast.

Add the bones to the vegetables.

Add water to cover the bones by about an inch. Bring to a boil on high heat to pass through the danger zone quickly.

Boil about a minute, then turn down to low and simmer very gently for a clear stock, skimming every 10-15 minutes and pushing the bones down to keep them covered.

After 10 minutes add the extra parsley stems, bay leaves, a few peppercorns and a pinch of salt.

Simmer gently about two hours, a few bubbles at a time, skimming the scum from time to time.

After one hour, add the bouquet garni for the last hour.

Remove the bouquet garni and strain the stock through a fine sieve or conical strainer without pressing down, which would push impurities through. Discard the bones and solids.

Cool the strained stock quickly over ice, then refrigerate; next day remove the solidified fat. Keeps up to five days refrigerated or six months frozen.