Louisiana Brown-Poultry Stock

Preheat oven to 425 F (220 C). Place all bones and carcasses in large roasting pans. Brown bones and carcasses in preheated oven until very dark, but not burned, turning often.

This takes about 2 hours. Do not burn the bones, or the stock will have a very bitter taste. Place browned bones in a 20-quart stockpot. Leaving a thin film of fat in 1 pan, pour off and discard fat from pans. Place carrots, onions and leek in pan with the thin film of fat, spreading evenly.

Cook in preheated oven, stirring frequently, until well browned. Add browned vegetables to stockpot. Pour off all remaining fat from pan; place pan over high heat.

Add 1 cup water to pan to deglaze, scraping up all browned bits from pan bottom. Repeat with remaining pan. Add browned mixture to stockpot. Add enough water to stockpot to completely cover bones and vegetables by about 2 inches. Bring to a boil; skim gray foam from surface often.

Boil until no more foam forms. Reduce heat; add seasonings. Simmer 8 hours. Skim fat from surface occasionally. Cool slightly. Strain stock 3 times through a fine strainer or cheesecloth; discard bones and vegetables. Pour into shallow pans; cool in sink of cold water to room temperature.

Refrigerate until chilled. Remove all fat from surface. Pour into quart containers; seal tightly. Refrigerate up to 2 days or freeze up to 6 months. Makes 8 to 10 quarts.