How to Make Delicious Roasted Chicken Stock (Bone Broth)
Chicken stock. Not flashy, not fancy, not Instagram-worthy, but this humble concoction is the silent workhorse that's behind some of the greatest dishes known to mankind. Think about it – without chicken stock, your soups would be flat, your risottos would be bland, and your gravies would be, well, grave.
You could, of course, buy a box of the stuff from the supermarket. But let me tell you – once you've made your own chicken stock, you'll never look at the store-bought stuff the same way again. Why? Because making it yourself is like hosting a dinner party for all the flavors. You've got your chicken bones mingling with the onions, the carrots flirting with the celery, and the whole lot of them dancing around in the heat, gradually turning the water into liquid gold. Sure, it takes time. Sure, it's not as convenient as tearing open a packet. But trust me, it's worth it.
So, grab a big pot, raid your fridge for leftovers, and let the magic happen. Let the bones simmer, let the veggies release their essence, and let the aromas fill your kitchen. And when you're done, you'll have a batch of chicken stock that'll elevate your dishes from good to gastronomic greatness. Get on it, folks, because every great chef knows the true worth of this liquid treasure. 🤘🏼Adam
Classic Roasted Chicken Stock
Ingredients
Instructions
- Preheat your oven to a high temperature (around 425°F or 220°C).
- Take your leftover chicken bones and spread them across a large roasting tray. Apply some oil to the bones to assist with charring.
- Roast the bones in the oven for about 45 minutes, or until they're significantly charred.
- Prepare your vegetables (a mix of onions, carrots, and celery) by chopping them roughly. Leave the skin on the onions for additional flavor.
- After roasting, transfer the bones to a large stockpot.
- Deglaze the roasting tray by placing it over some heat and pouring white wine (or water) onto it. Use a wooden spoon or similar tool to scrape off any stuck-on bits. Pour this liquid over your chopped vegetables.
- Roast the vegetables in the oven until they start to char (about 30 minutes).
- Add the roasted vegetables to the stockpot with the chicken bones.
- Add your choice of aromatics to the pot, such as bay leaves, garlic cloves, black peppercorns, fresh thyme, and parsley.
- Fill the pot with cold water until it's about two inches above the top of the bones.
- Bring the stock to a boil, then reduce to a gentle simmer. Skim off any scum that rises to the top with a ladle.
- Allow the stock to simmer for between four to twelve hours. The longer it simmers, the richer and more flavorful the stock will be.
- After simmering, strain the stock first with a standard sized strainer and then a second time with a fine mesh strainer to ensure it's fully clear.
- If desired, cool the stock quickly by placing it in an ice bath, or just allow it to cool naturally and then transfer to your fridge.
- If freezing the stock, remember to label and date it. Make sure to leave some room at the top of the container to account for expansion as the stock freezes.
Adam's Notes
- The term “Bone Broth” is sort of whack because broth isn't made with bones. Stock is. So all “Bone Broth” is actually just stock. Stock is made with bones, broth is made with meat.
- This process should yield a large batch of stock, perfect for future use in soups, stews, sauces, and more. The exact quantity will vary based on the size of your pot and the amount of chicken bones and vegetables used. Plan for it to take a full day due to the lengthy simmering time. Enjoy!
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