THE chicken stock!

Ingredients

• 3 lb Chicken Bones (raw or leftover roasted bones, skin and cartilage included)
• 2 Tbsp Olive Oil (for coating bones before roasting)
• 1 large Yellow Onion (roughly chopped, skin left on for extra flavor)
• 3 stalks Celery Stalks (roughly chopped)
• 2 large Carrots (roughly chopped)
• 5 cloves Garlic Cloves (crushed or minced to release flavor)
• 1 tsp Fresh Rosemary (leaves stripped from stem)
• 1 tsp Fresh Thyme (leaves stripped from stem)
• 1 tsp Fresh Sage (leaves stripped from stem)
• 12 cups Water (enough to cover bones by about 1 inch)

Instructions

1. Prepare Bones

   Pat the chicken bones dry, then rub them generously with olive oil so they coat evenly.

   Time: PT5M

2. Arrange on Rack

   Place the oiled bones on a wire rack set inside a roasting pan, leaving a small gap between each piece for even airflow.

   Time: PT5M

3. Roast Bones

   Roast in a pre‑heated oven at 425°F until deeply browned and slightly charred, about 45 minutes.

   Time: PT45M

   Temperature: 425°F

4. Rough‑Chop Vegetables

   While the bones roast, roughly chop the onion, celery, and carrots. No need for uniform dice; size doesn’t matter.

   Time: PT10M

5. Crush Garlic

   Peel and crush the garlic cloves using a press or the flat side of a knife to release their oils.

   Time: PT2M

6. Transfer Bones to Pot

   Move the roasted bones (and any rendered fat) into a large stockpot. Add water until it sits about 1 inch above the bones.

   Time: PT5M

7. Bring to a Boil

   Place the pot over medium‑high heat and bring to a rolling boil, skimming off any foam that rises to the surface.

   Time: PT10M

8. Add Mirepoix and Garlic

   Stir in the chopped onion, celery, carrots, and crushed garlic. Return to a brief boil, then reduce to a gentle simmer.

   Time: PT5M

9. Simmer Stock

   Maintain a low simmer for 90 minutes, occasionally skimming any surface fat or impurities.

   Time: PT90M

10. Add Fresh Herbs

    During the last 30 minutes of simmering, add the stripped rosemary, thyme, and sage leaves.

    Time: PT2M

11. Strain Stock

    After simmering, remove the pot from heat. First strain through a fine‑mesh strainer into a clean container, then pass the liquid again through a double layer of cheesecloth for a crystal‑clear stock.

    Time: PT5M

12. Cool and Store

    Cool the stock quickly (ice bath optional), then refrigerate up to 7 days or freeze in airtight containers for 2–3 months.

    Time: PT5M

Nutrition Facts

Calories

15

Protein

1 g

Carbohydrates

0 g

Fat

0.5 g

Fiber

0 g