Brown Chicken Stock

Recipe View 45 mins Preheat oven to 450°F (232°C). Arrange chicken bones in a single layer on a baking sheet. Roast for 45 minutes, or until deeply browned.

Recipe View 15 mins Heat olive oil in a large stockpot or Dutch oven over medium heat. Add onions, celery, and carrots. Cook, stirring occasionally, until softened and browned, about 10-15 minutes. If the vegetables start to stick or scorch, add a splash of water and scrape up any browned bits from the bottom of the pot.

Recipe View 2 hrs Add the roasted chicken bones to the pot. Pour in enough water to cover the bones by about 2 inches. Bring to a boil over high heat, then reduce heat to low, and add garlic, thyme, parsley, basil, salt, and peppercorns. Simmer gently, uncovered, for at least 2 hours, or up to 4 hours, skimming off any foam or impurities that rise to the surface. Add more water as needed to keep the bones covered.

Recipe View 4 hrs Carefully strain the stock through a fine-mesh sieve lined with cheesecloth, if desired, to remove all solids. Discard the solids. Let the stock cool slightly, then transfer it to a container and refrigerate until the fat solidifies on the surface, about 4 hours. Skim off and discard the solidified fat. The stock is now ready to use. It can be stored in the refrigerator for up to 5 days or frozen for several months.