THE chicken stock!

120 mins
Serves 1
youtube.com

Directions

  1. 1Generously rub the chicken bones with oil.
  2. 2Generously rub the chicken bones with oil.
  3. 3Generously rub the chicken bones with oil.
  4. 4Place the oiled chicken bones on a wire metal rack over a baking sheet, ensuring there is space between them for even roasting.
  5. 5Place the oiled chicken bones on a wire metal rack over a baking sheet, ensuring there is space between them for even roasting.
  6. 6Place the oiled chicken bones on a wire metal rack over a baking sheet, ensuring there is space between them for even roasting.
  7. 7Roast the bones at 425 degrees Fahrenheit for about 40 to 50 minutes until they are brown and slightly charred.
  8. 8Roast the bones at 425 degrees Fahrenheit for about 40 to 50 minutes until they are brown and slightly charred.
  9. 9Roast the bones at 425 degrees Fahrenheit for about 40 to 50 minutes until they are brown and slightly charred.
  10. 10Transfer the roasted chicken bones and all the rendered chicken fat from the baking sheet into a large pot.
  11. 11Transfer the roasted chicken bones and all the rendered chicken fat from the baking sheet into a large pot.
  12. 12Transfer the roasted chicken bones and all the rendered chicken fat from the baking sheet into a large pot.
  13. 13Add enough water to cover the chicken bones, about one inch above them.
  14. 14Add enough water to cover the chicken bones, about one inch above them.
  15. 15Add enough water to cover the chicken bones, about one inch above them.
  16. 16Place the pot on the stove to boil while you prepare the vegetables.
  17. 17Place the pot on the stove to boil while you prepare the vegetables.
  18. 18Place the pot on the stove to boil while you prepare the vegetables.
  19. 19Rough chop three stalks of celery.
  20. 20Rough chop three stalks of celery.
  21. 21Rough chop three stalks of celery.
  22. 22Rough chop two carrots.
  23. 23Rough chop two carrots.
  24. 24Rough chop two carrots.
  25. 25Rough chop one yellow onion, keeping the skin on for extra flavor and removing the dirty bottom part.
  26. 26Rough chop one yellow onion, keeping the skin on for extra flavor and removing the dirty bottom part.
  27. 27Rough chop one yellow onion, keeping the skin on for extra flavor and removing the dirty bottom part.
  28. 28Crush 5-7 cloves of garlic to release their flavor.
  29. 29Crush 5-7 cloves of garlic to release their flavor.
  30. 30Crush 5-7 cloves of garlic to release their flavor.
  31. 31Add the chopped celery, carrots, onions, and crushed garlic directly to the boiling chicken bones in the pot.
  32. 32Add the chopped celery, carrots, onions, and crushed garlic directly to the boiling chicken bones in the pot.
  33. 33Add the chopped celery, carrots, onions, and crushed garlic directly to the boiling chicken bones in the pot.
  34. 34Once the stock comes to a boil, reduce it to a simmer and occasionally skim off the top.
  35. 35Once the stock comes to a boil, reduce it to a simmer and occasionally skim off the top.
  36. 36Once the stock comes to a boil, reduce it to a simmer and occasionally skim off the top.
  37. 37Simmer the stock for 90 minutes without herbs, then add four sprigs of thyme, sage, and rosemary for the last 30 minutes of simmering. The total simmering time is 2 hours.
  38. 38Simmer the stock for 90 minutes without herbs, then add four sprigs of thyme, sage, and rosemary for the last 30 minutes of simmering. The total simmering time is 2 hours.
  39. 39Simmer the stock for 90 minutes without herbs, then add four sprigs of thyme, sage, and rosemary for the last 30 minutes of simmering. The total simmering time is 2 hours.
  40. 40Remove the pot from the heat.
  41. 41Remove the pot from the heat.
  42. 42Remove the pot from the heat.
  43. 43Strain the stock through a colander to separate the bones and vegetables.
  44. 44Strain the stock through a colander to separate the bones and vegetables.
  45. 45Strain the stock through a colander to separate the bones and vegetables.
  46. 46For a clearer stock, strain it a second time through a cheesecloth.
  47. 47For a clearer stock, strain it a second time through a cheesecloth.
  48. 48For a clearer stock, strain it a second time through a cheesecloth.

Ingredients

  • 3 lbs chicken bones
  • 3 lbs chicken bones
  • 3 lbs chicken bones
  • 1 inch above the bones water
  • 1 inch above the bones water
  • 1 inch above the bones water
  • 1 yellow onions
  • 1 yellow onions
  • 1 yellow onions
  • 3 stalks of celery
  • 3 stalks of celery
  • 3 stalks of celery
  • 2 carrots
  • 2 carrots
  • 2 carrots
  • 5 cloves of garlic
  • 5 cloves of garlic
  • 5 cloves of garlic
  • 4 sprigs of thyme
  • 4 sprigs of thyme
  • 4 sprigs of thyme
  • 4 sprigs of sage
  • 4 sprigs of sage
  • 4 sprigs of sage
  • 4 sprigs of rosemary
  • 4 sprigs of rosemary
  • 4 sprigs of rosemary

Equipment

ovenbaking sheetwire metal racklarge potknifecutting boardtongscolandercheeseclothmeasuring cup

Tips

  • If you are in an apartment, open a window to let out the smoke.
  • Do not add the herbs at the beginning, as they will make the stock bitter or mute the flavor.
  • For a clearer stock, strain it through a cheesecloth after the first strain.
  • The stock can last up to 5-7 days in the fridge.
  • You can freeze the stock for 2-3 months to save time for future use.