THE chicken stock!

Name: THE chicken stock!
Total time: 120 min
Ingredients: 3 lbs chicken bones; 1 inch above the bones water; 1 yellow onions; 3 stalks of celery; 2 carrots; 5 cloves of garlic; 4 sprigs of thyme; 4 sprigs of sage; 4 sprigs of rosemary

Serves 1

youtube.com

THE chicken stock!

youtube.com

Serves 1

Directions

1Generously rub the chicken bones with oil.
2Place the oiled chicken bones on a wire metal rack over a baking sheet, ensuring there is space between them for even roasting.
3Roast the bones at 425 degrees Fahrenheit for about 40 to 50 minutes until they are brown and slightly charred.
4Transfer the roasted chicken bones and all the rendered chicken fat from the baking sheet into a large pot.
5Add enough water to cover the chicken bones, about one inch above them.
6Place the pot on the stove to boil while you prepare the vegetables.
7Rough chop three stalks of celery.
8Rough chop two carrots.
9Rough chop one yellow onion, keeping the skin on for extra flavor and removing the dirty bottom part.
10Crush 5-7 cloves of garlic to release their flavor.
11Add the chopped celery, carrots, onions, and crushed garlic directly to the boiling chicken bones in the pot.
12Once the stock comes to a boil, reduce it to a simmer and occasionally skim off the top.
13Simmer 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.
14Remove the pot from the heat.
15Strain the stock through a colander to separate the bones and vegetables.
16For a clearer stock, strain it a second time through a cheesecloth.

Ingredients

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

THE chicken stock!

Serves 1

youtube.com

THE chicken stock!

youtube.com

Serves 1

Directions

1Generously rub the chicken bones with oil.
2Place the oiled chicken bones on a wire metal rack over a baking sheet, ensuring there is space between them for even roasting.
3Roast the bones at 425 degrees Fahrenheit for about 40 to 50 minutes until they are brown and slightly charred.
4Transfer the roasted chicken bones and all the rendered chicken fat from the baking sheet into a large pot.
5Add enough water to cover the chicken bones, about one inch above them.
6Place the pot on the stove to boil while you prepare the vegetables.
7Rough chop three stalks of celery.
8Rough chop two carrots.
9Rough chop one yellow onion, keeping the skin on for extra flavor and removing the dirty bottom part.
10Crush 5-7 cloves of garlic to release their flavor.
11Add the chopped celery, carrots, onions, and crushed garlic directly to the boiling chicken bones in the pot.
12Once the stock comes to a boil, reduce it to a simmer and occasionally skim off the top.
13Simmer 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.
14Remove the pot from the heat.
15Strain the stock through a colander to separate the bones and vegetables.
16For a clearer stock, strain it a second time through a cheesecloth.

Ingredients

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