# THE chicken stock!

This chicken stock will be the reason you switch from convenience boxed stock to homemade magic in a pot.

- Total time: 120 min
- Category: Soup
- Language: en

## 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

## Instructions

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

## Equipment

- oven
- baking sheet
- wire metal rack
- large pot
- knife
- cutting board
- tongs
- colander
- cheesecloth
- measuring 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.

## Source

- Original video: https://youtu.be/VdmeAfoXEdE?si=Uo6n-LeK8n9mGuJH
- Recipe page: https://www.cliprecipe.com/recipe/80dbd14e-911d-4a6a-9f8a-c8128498c3e5
- Extracted: 2025-11-25

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt