The Chicken Stock!

Name: The Chicken Stock!
Total time: 150 min
Cuisine: American
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

2h 30m

Serves 1

youtube.com

The Chicken Stock!

youtube.com

2h 30m

Serves 1

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.

The Chicken Stock!

2h 30m

Serves 1

youtube.com

The Chicken Stock!

youtube.com

2h 30m

Serves 1

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.