Of course, it's pretty simple. Prepare for the start of our products. Rather coarsely cut carrots, celery, shallots and leeks. Garlic chop finely, measure out required quantity of flour and tomato paste and cook the thyme and Bay leaf. Carcass I decided separately not to photograph ))

Take a large pan, heat up olive oil, add vegetables, herbs and fry until light blush.

Add the tomato paste and flour and cook another minute, stirring well. If necessary, you can add a couple of tablespoons of water. Then put our chicken bones — I bought the so-called "soup mix" and used carcass. Fill the bones with water, so that it barely covered them.

A little seasoning, bring to the boil, remove the resulting foam, low down the fire and leave for an hour to cook. When the broth is cooked, turn off the stove and leave it for a few minutes. Then strain through a fine sieve or cheesecloth and use immediately or let cool and refrigerate.