2 lbs chicken bones
1 skin of leek
2 sprigs fresh rosemary
2 sprigs fresh parsley
1 bay leaf
4-5 whole peppercorns
2 carrots, loosely chopped
2 celery sticks, loosely chopped
1 yellow cooking onion
1 sweet potato, peeled and cubed
1 leek, quartered and thinly sliced
1 tsp salt
1 yellow cooking onion, chopped
2 garlic cloves
Preheat oven to 375 and roast your bones for 45 minutes. In a large stock pot, add carrots, celery, onion and roasted chicken bones. Use the leek skin as a shell to wrap your rosemary, parsley, bay leaf and peppercorns, tie with twine and place in stock pot. Pour 4L of water over bones and mirepoix and set to a low simmer for 3-4 hours, covered.
On a large baking sheet, evenly spread out cubed sweet potato, onion and garlic cloves and bake for 45 minutes.
Remove bones from stock pot and drain stock with a thin mesh strainer. Using a food processor or emersion blender, puree roasted onion, sweet potato and garlic with broth. In a small sauce pot, puree leek with a bit of oil and salt. Add leek to soup mixture and bring to heat. Season well. Bone app the teeth!