Chicken Stock

Name: Chicken Stock
Ingredients: 2 lbs chicken backs or 2 lbs chicken necks; 1 large ham hock; 3 quarts vegetable broth; 2 onions, course chopped; 4 garlic cloves, smashed; 3 celery ribs, course chopped including leaves; 4 carrots, course chopped; 1 large bell pepper, course chopped; 1 tablespoon black peppercorns; 2 bay leaves

10 ingredients

5 steps

Ingredients

2 lbs chicken backs or 2 lbs chicken necks
1 large ham hock
3 quarts vegetable broth
2 onions, course chopped
4 garlic cloves, smashed
3 celery ribs, course chopped including leaves
4 carrots, course chopped
1 large bell pepper, course chopped
1 tablespoon black peppercorns
2 bay leaves

Directions

1

Place the chicken backs bone side up on a baking dish, along with the thigh bones and skin.
2

Bake at 400 degrees for 30 minutes, then broil on top rack for 10 to 15 minutes until they are showing signs of heavy toasting.
3

Remove and add to stock pot, along with the remaining stock ingredients, bring to boil and simmer for 3 to 4 hours, adding water if necessary.
4

Strain into large bowl, discard solids, cover and chill to set the fat on top.
5

When fat has risen to top, scrape off and discard.