The Chicken Stock!

150 mins
Serves 1
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Directions

  1. 1Start by generously rubbing the chicken bones with oil.
  2. 2Start by generously rubbing the chicken bones with oil.
  3. 3Start by generously rubbing the chicken bones with oil.
  4. 4Arrange the oiled bones on a wire metal rack, ensuring they don't touch for better airflow and even roasting.
  5. 5Arrange the oiled bones on a wire metal rack, ensuring they don't touch for better airflow and even roasting.
  6. 6Arrange the oiled bones on a wire metal rack, ensuring they don't touch for better airflow and even roasting.
  7. 7Roast the bones at 425°F for about 40 to 50 minutes until they are brown and slightly charred.
  8. 8Roast the bones at 425°F for about 40 to 50 minutes until they are brown and slightly charred.
  9. 9Roast the bones at 425°F for about 40 to 50 minutes until they are brown and slightly charred.
  10. 10Transfer all the roasted bones and chicken fat into a large pot.
  11. 11Transfer all the roasted bones and chicken fat into a large pot.
  12. 12Transfer all the roasted bones and chicken fat into a large pot.
  13. 13Add water to the pot, just enough to cover the bones by about 1 inch.
  14. 14Add water to the pot, just enough to cover the bones by about 1 inch.
  15. 15Add water to the pot, just enough to cover the bones by about 1 inch.
  16. 16Bring the water with the bones to a boil.
  17. 17Bring the water with the bones to a boil.
  18. 18Bring the water with the bones to a boil.
  19. 19While the bones are boiling, rough chop the onions, celery, and carrots. Leave the skin on the onion for extra flavor.
  20. 20While the bones are boiling, rough chop the onions, celery, and carrots. Leave the skin on the onion for extra flavor.
  21. 21While the bones are boiling, rough chop the onions, celery, and carrots. Leave the skin on the onion for extra flavor.
  22. 22Crush the garlic cloves to ensure flavor is present.
  23. 23Crush the garlic cloves to ensure flavor is present.
  24. 24Crush the garlic cloves to ensure flavor is present.
  25. 25Add the chopped vegetables and crushed garlic directly to the boiling bones.
  26. 26Add the chopped vegetables and crushed garlic directly to the boiling bones.
  27. 27Add the chopped vegetables and crushed garlic directly to the boiling bones.
  28. 28Once it's up to a boil, bring it down to a simmer.
  29. 29Once it's up to a boil, bring it down to a simmer.
  30. 30Once it's up to a boil, bring it down to a simmer.
  31. 31Occasionally skim the top of the simmering stock.
  32. 32Occasionally skim the top of the simmering stock.
  33. 33Occasionally skim the top of the simmering stock.
  34. 34Simmer your stock for 90 minutes.
  35. 35Simmer your stock for 90 minutes.
  36. 36Simmer your stock for 90 minutes.
  37. 37In the last 30 minutes of simmering, add the fresh herbs (rosemary, thyme, and sage).
  38. 38In the last 30 minutes of simmering, add the fresh herbs (rosemary, thyme, and sage).
  39. 39In the last 30 minutes of simmering, add the fresh herbs (rosemary, thyme, and sage).
  40. 40After simmering, strain the stock through a colander.
  41. 41After simmering, strain the stock through a colander.
  42. 42After simmering, strain the stock through a colander.
  43. 43For a higher quality and clearer stock, strain it one more time through cheesecloth to remove tiny particles.
  44. 44For a higher quality and clearer stock, strain it one more time through cheesecloth to remove tiny particles.
  45. 45For a higher quality and clearer stock, strain it one more time through cheesecloth to remove tiny particles.

Ingredients

  • 3 lbs chicken bones (I used chicken backs)
  • 3 lbs chicken bones (I used chicken backs)
  • 3 lbs chicken bones (I used chicken backs)
  • 1 inch water (enough to cover bones, about 1 inch above)
  • 1 inch water (enough to cover bones, about 1 inch above)
  • 1 inch water (enough to cover bones, about 1 inch above)
  • 1 yellow onions chopped
  • 1 yellow onions chopped
  • 1 yellow onions chopped
  • 3 stalks of celery chopped
  • 3 stalks of celery chopped
  • 3 stalks of celery chopped
  • 2 carrots chopped
  • 2 carrots chopped
  • 2 carrots chopped
  • 5 cloves of garlic crushed
  • 5 cloves of garlic crushed
  • 5 cloves of garlic crushed
  • 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

ovenwire metal racklarge potcolandercheesecloth

Tips

  • Don't let bones touch on the wire rack for even roasting.
  • Crush garlic to release flavor.
  • Add herbs in the last 30 minutes of simmering to prevent bitterness and muted flavor.
  • For a high-quality, clear stock, strain first through a colander and then through cheesecloth.
  • Stock can last 5-7 days in the fridge or 2-3 months in the freezer.
The Chicken Stock! | Clip Recipe