Directions
- 1Start by generously rubbing the chicken bones with oil.
- 2Arrange the oiled bones on a wire metal rack, ensuring they don't touch for better airflow and even roasting.
- 3Roast the bones at 425°F for about 40 to 50 minutes until they are brown and slightly charred.
- 4Transfer all the roasted bones and chicken fat into a large pot.
- 5Add water to the pot, just enough to cover the bones by about 1 inch.
- 6Bring the water with the bones to a boil.
- 7While the bones are boiling, rough chop the onions, celery, and carrots. Leave the skin on the onion for extra flavor.
- 8Crush the garlic cloves to ensure flavor is present.
- 9Add the chopped vegetables and crushed garlic directly to the boiling bones.
- 10Once it's up to a boil, bring it down to a simmer.
- 11Occasionally skim the top of the simmering stock.
- 12Simmer your stock for 90 minutes.
- 13In the last 30 minutes of simmering, add the fresh herbs (rosemary, thyme, and sage).
- 14After simmering, strain the stock through a colander.
- 15For 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)
- 1 inch water (enough to cover bones, about 1 inch above)
- 1 yellow onions chopped
- 3 stalks of celery chopped
- 2 carrots chopped
- 5 cloves of garlic crushed
- 4 sprigs of thyme
- 4 sprigs of sage
- 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.
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