Ingredients
- 2 pounds chicken thighs and legs, skins removed
- Extra-virgin olive oil
- 1 large onion, cut into 1-inch dice
- 2 ribs celery, cut into 1-inch dice
- 2 carrots, peeled and cut into 1-inch dice
- 3 cloves garlic, smashed
- 2 bay leaves
- 10 sprigs thyme
Directions
Preheat oven to 425 degrees F.
Place chicken thighs and legs on a sheet pan. Lightly coat with oil and roast until golden, about 35 to 45 minutes.
Coat a large, deep stock pot lightly with olive oil. Add the onions, celery, carrots and garlic to the pot and bring it to a medium high heat. Cook the vegetables stirring frequently until they start to get soft and are very aromatic, about 8 to 10 minutes.
Remove the chicken from the oven and add to the pot of vegetables along with the bay leaves and thyme. Fill the pot with water. Place the pot on a burner on high heat. Bring to a boil and reduce to a simmer. Eventually a gray scum will form on the top of the water. Skim the scum and the fat off the top of the water. Simmer for 2 1/2 to 3 hours. Refill the water as it evaporates.
Strain stock and discard the chicken and veggies. Store the stock in smallish containers, plastic pint and quart containers from Chinese take out are perfect! Recycle! If not using right away freeze for later use.
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By Smokeyloki
on May 06, 2013
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This is the best chicken stock recipe. If you are really into braising things or just use chicken stock a lot then I suggest this recipe. Not only does it save me tons of money because chicken stock is ridiculously priced, but it tastes better than anything you could buy in the store. Just freeze the leftovers and defrost when needed. Also, just like everybody else states, don't add salt...you are making an ingredient here not soup.
By lesliewhitten
on December 15, 2012
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This is very easy and smells so good. I can't wait to use it in a soup. For those of you asking about why she doesn't add salt, I found a video of her making this online. She said she doesn't add salt until she uses it because it won't be appropriate for every use.
By SmokyMountains
Knoxville, TN
on August 16, 2012
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Best stock ever! I deglazed the chicken pan with water and scraped up all the brown bits. The veg roasting was new to me - brilliant! Left the onion & carrot peels on for a deeper color and flavor, and deglazed that pot too. I also added about a dozen black peppercorns. Skimmed scum with a slotted spoon. I never salt or add water; but freeze well reduced stock in small baggies and add water & seasonings if needed when thawed.
Read all 29 reviews