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.
Related recipes
Homemade Beef Bouillon
Soup
Kota Avgolemono (Chicken Egg Lemon Soup)
Greek · Soup1h 20m
Romanian Zucchini Soup
Soup
Beef and Mushroom in Black Pepper Sauce
Chinese · Soup
Dairy free crockpot chicken fajita pasta
Mexican · Soup6h
Potato and Lentil Soup
Indian · Soup35m
French Onion Soup
French · Soup
Masala Bati
Indian · Soup
creamy crescent roll chicken Alfredo bake
Italian · Soup
Greek Lemon Potatoes
Greek · Soup
Homemade Cream of Chicken Soup Substitute
Indian · Soup10m
The Prancing Pony's Potato and Garlic Soup
Soup