# The Chicken Stock!

This homemade chicken stock will elevate your cooking, perfect for rice, soups, and sauces, making you ditch store-bought alternatives forever.

- Total time: 150 min
- Cuisine: American
- Language: en

## 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

## Instructions

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

## Equipment

- oven
- wire metal rack
- large pot
- colander
- cheesecloth

## 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.

## Source

- Original video: https://youtu.be/VdmeAfoXEdE?si=7YYhIolYIwt1-swa
- Recipe page: https://www.cliprecipe.com/recipe/ef827966-61d9-4bc2-992a-92a48f243eda
- Extracted: 2026-04-05

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