1 Quart Chicken Stock

2 tablespoons butter

2 tablespoons flour

8 ounces of fresh or canned tomatoes

60 grams tomato paste

 

Aromatic Elements

1 3/4 ounces bacon

2 ounces carrots (2 medium carrots)

2 ounces onions (1/2 medium onion)

1 1/4 ounces celery (2 medium onions)

2 cloves garlic (crushed)

 

Bouquet Garni

   - 3 Parsley Sprigs, Chopped

   - 1/2 teaspoon thyme leaves

   - 1/2 teaspoon black peppercorns, cracked

   - 1 bay leaf

 

salt

sugar (if needed)

Bring the stock to a boil. Skim, set aside.

Melt a small amount of butter in a stockpot.  Cook bacon over low heat, until the fat is rendered.  Add the remaining butter, carrots, onions and celery and cook until soft.

 

Sprinkle the mixture with flour, stir and cook for 2 minutes with no coloration

 

Add the stock and bring it to a simmer, while stirring constantly.  Add tomatoes, tomato paste, garlic, bouquet garni, salt and sugar if needed.

 

Cook at a low simmer for 1 hour, skim often.  Pass through a food mill and adjust seasonings (salt, pepper, vinegar).