Rich Chicken Stock
Total Time: 4 hrs 40 mins
Preparation Time: 10 mins
Cook Time: 4 hrs 30 mins
Ingredients
- 4 lbs 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 & freshly ground black pepper
- 2 bay leaves
- 1/4 cup peppercorn
- 1 bunch fresh flat-leaf parsley, remove stems
- 6 sprigs fresh thyme
Recipe
- 1 preheat oven to 450 degrees f.
- 2 combine chicken bones, onions, celery, and carrots in a large roasting pan; toss with oil and season lightly with salt and pepper.
- 3 roast until the bones and vegetables are a rich golden brown, about 30 to 40 minutes.
- 4 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.
- 5 reduce the heat to medium and simmer for 4 hours, skimming the scum that rises to the top with a ladle every 20 minutes.
- 6 remove from the heat and strain through a mesh strainer into a clean pot.
- 7 place back on the stove over high heat and cook until reduced by half.
- 8 use immediately or let cool to room temperature, cover, and refrigerate or freeze until ready to use.
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