Description
A stock so rich and savory, your soups and gravies will be amazing! It’s a little work, but it’s cheap and sooo worth it. I save up ‘used’ bones in a freezer bag in the freezer for weeks or months until I have enough to make a stock. This is also a great way to use the backs or necks from whole chickens.
Ingredients
- 2 ½ pounds chicken bones
- ¼ cup olive oil
- 2 red onions, sliced
- 1 stalk celery
- 2 carrots, diced
- 8 cups water, or as needed
- 1 head garlic, halved
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- ½ teaspoon dried basil
- 4 teaspoons kosher salt
- 1 tablespoon cracked black peppercorns
Instructions
- Preheat the oven to 450 degrees F (220 degrees C). Arrange the chicken bones on a baking sheet. Roast for about 45 minutes in the preheated oven
- or until well browned.
- Heat the olive oil in a stock pot over medium heat. Add the onions
- celery and carrots; cook and stir until browned. If they scorch
- just add a bit of water and scrape up all the bits.
- Add the roasted chicken bones to the pot
- and fill with enough water to cover the bones by 2 inches. Bring to a boil
- and add the garlic
- thyme
- parsley
- basil
- salt
- and pepper. Reduce heat to low
- and simmer uncovered for 2 hours. Add more water if needed.
- Strain out all of the solids from the broth
- drain off the fat
- and refrigerate. You can also remove the fat after it has chilled. The stock will be thick. Use full strength for soups and gravies
- or dilute with water for a milder flavor. I like to use freezer bags for longer storage.
Prep Time: 30 mins
Cook Time: 3 hrs
Total Time: 3 hrs 30 mins
Servings: 12