Rich Chicken Stock
Serves: 3
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
43
Spice
59
Sweetness
51
Sourness
36
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1810 g
Chicken Bone (chopped)2 large
Carrot (coarsely chopped)3 tbsps
Olive Oil1
Salt1 cup
Peppercorns (whole)6 sprigs
Thyme (fresh)Directions:
1
Preheat oven to 450 degrees F
2
Combine chicken bones, onions, celery, and carrots in a large roasting pan; toss with oil and season lightly with salt and pepper
3
Roast until the bones and vegetables are a rich golden brown, about 30 to 40 minutes
4
Transfer the bones and vegetables to a large stockpot, add 12 cups cold water, and the remaining ingredients and bring to a boil over high heat
5
Reduce the heat to medium and simmer for 4 hours, skimming the scum that rises to the top with a ladle every 20 minutes
6
Remove from the heat and strain through a mesh strainer into a clean pot
7
Place back on the stove over high heat and cook until reduced by half
8
Use immediately or let cool to room temperature, cover, and refrigerate or freeze until ready to use