Photo: Rich Chicken Stock Recipe
Ingredients
- 4 pounds chicken bones, chopped
- 3 large Spanish onions, quartered (skin left on)
- 1/2 head celery, coarsely chopped
- 2 large carrots, coarsely chopped
- 3 tablespoons olive oil
- Salt and freshly ground black pepper
- 2 bay leaves
- 1/4 cup whole peppercorns
- Small bunch flat-leaf parsley, stems only
- 6 sprigs fresh thyme
Directions
Preheat oven to 450 degrees F.
Combine chicken bones, onions, celery, and carrots in a large roasting pan; toss with oil and season lightly with salt and pepper. Roast until the bones and vegetables are a rich golden brown, about 30 to 40 minutes.
Transfer the bones and vegetables to a large stockpot, add 12 cups cold water, and the remaining ingredients and bring to a boil over high heat. Reduce the heat to medium and simmer for 4 hours, skimming the scum that rises to the top with a ladle every 20 minutes. Remove from the heat and strain through a mesh strainer into a clean pot. Place back on the stove over high heat and cook until reduced by half. Use immediately or let cool to room temperature, cover, and refrigerate or freeze until ready to use.
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By spavlich_5553848
Detroit, MI
on November 28, 2011
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I didn't have time to do the roasting step and it still was a flavorful broth. Easy to prepare!
By Bianca JS
on November 26, 2011
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This was easier than I thought and I'm sure I'll be making it on a regular basis now. Usually my idea of chicken stock is a chicken base cube crumbled into my soup pot, not anymore! I make whole roasted chicken a few times a month and the carcass is perfect for this recipe! The only thing I changed a bit was the salt and pepper. It definitely needs to be salted moe at the very end. I found it to have a lot of depth but it really needed a little more salt to bring out all the flavors.
By MyCookingIsAmazing
on September 26, 2011
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So flavorful and rich! I didn't use chicken bones and such because I didn't have it on hand. So what I did instead is I bought 4 packs of turkey necks and it still came out amazing.
The roasting part of this recipe is a must. It really condenses the flavor and it makes a rich stock, otherwise it would be a boring broth.
Because I used turkey necks, I placed the stock in the fridge over night for fat to separate. And boy, did it separate. I removed and dumped the fat, and made an amazing stew with the remaining product, this amazing stock.
I am so relieved and glad that I can make an amazing stock for a hell of a lot cheaper than what's sold in stores, not to mention, there is no MSG in my stock so that's a HUGE HUGE plus. Cooking with all natural products helps me raise a healthy family, and that's why this recipe shines.
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