Chicken Stock

Name: Chicken Stock
Ingredients: 4 pounds chicken bones or wings, backs, and necks; 2 onions, roughly chopped; 2 carrots, roughly chopped; 2 celery ribs, roughly chopped; 1 tablespoon olive oil; 1/2 bunch fresh flat-leaf parsley; 2 bay leaves; 1 teaspoon black peppercorns

8 ingredients

8 steps

Ingredients

4 pounds chicken bones or wings, backs, and necks
2 onions, roughly chopped
2 carrots, roughly chopped
2 celery ribs, roughly chopped
1 tablespoon olive oil
1/2 bunch fresh flat-leaf parsley
2 bay leaves
1 teaspoon black peppercorns

Directions

1

Preheat the oven to 450F.
2

Roast the chicken bones on a baking sheet until browned, about 45 minutes to an hour.
3

Toss the onions, carrots, and celery with the oil in a bowl.
4

Spread the vegetables on another baking sheet and roast until browned, about 40 minutes.
5

In a large pot over high heat, combine all the ingredients and add 6 quarts cold water.
6

Bring to a boil, then reduce the heat and simmer for 2 hours, skimming occasionally to remove any foam from the surface.
7

Strain the stock into a large bowl and discard the solids.
8

Let the stock sit for 5 to 10 minutes so the fat floats to the surface, then skim off the fat, or refrigerate the stock overnight and remove the fat the next day.