Learn how easy it is to make a homemade chicken stock that will help enhance the flavor of all of your soups and sauces.
Servings: 40
Prep Time: 10 minutesminutes
Cook Time: 5 hourshours
Total Time: 5 hourshours10 minutesminutes
Ingredients
5poundschicken bones
4roughly chopped medium size onions
4roughly chopped carrots
1roughly chopped bunch of celery
2roughly chopped leeks
2cupseach button and cremini mushrooms
6-8garlic cloves
¼cupolive oil
10-15sprigs of fresh thyme
1bunch Italian flat leaf parsley
3-4bay leaves
15-20peppercorns
Instructions
Preheat the oven to 425°.
Add the chicken, onions, carrots, celery, leeks, mushrooms, and garlic to a large pan or 2 roasting pans.
Evenly drizzle the oil over the ingredients and mix until coated.
Roast in the oven at 425° for 45-60 minutes or until lightly browned.
Transfer the ingredients to a huge stockpot and place them on the cooktop.
Add in the thyme, parsley, bay leaves, and peppercorns, and fill it with water until the ingredients in the pot have been covered by 6 inches.
Simmer on low heat for 4-6 hours while skimming the impurities off of the top every 45 minutes or so.
Strain entirely and reuse the bones and veggies for a remouillage or discard.
Cool the stock completely and store it.
Notes
There is no comparison of homemade chicken stock to store-bought. it is significantly more flavorful.Do not use bell peppers, spicy peppers, tomatoes, vegetables from the radish family or any overly strong flavored vegetables.If you’re making a lot of stock be sure to use a couple different pans so that they can all get roasted.It is said that chicken stock cannot extract much more flavor past the 6 hour mark.