This chicken stock is easy to make and is perfect for many recipes. The rich flavor from the roasted bones will make this your go to recipe.
I have been making my own chicken stock for ages. I have found that with minimal effort I can make a great tasting stock. Then I can use it for so many of my recipes as it is so versatile. By using a homemade stock like this your dishes like chicken soup and chicken pot pie will taste even more flavorful.
In this recipe
This recipe is a secret weapon for anyone that uses chicken stock in any recipe. This stock will be much more flavorful than anything you can buy at the store for considerably less in price. Mainly because it doesn’t matter what part of the vegetables that you use.
This means that you can use the scraps of onion, carrot, and celery from other recipes. A good trick is to keep a freezer bag full of the ends of carrots, celery, and onions when you use those ingredients for other recipes. Then when you are ready to make broth you have all of the vegetables ready.
Regardless of the origin of the vegetables it is important to sauté them in a very small amount of oil. You want the vegetables to brown and start to char. This reaction is called a Maillard reaction and it increased the flavor profile of any dish not just the broth. This will also impart a darker flavor to your stock.
Roasting the bones before cooking will also create a richer stock. By letting the stock cook for several hours the gelatin within the bones will leach out. This will cause the broth to become gel-like when cooled. Additionally it is also important to note that if you aren’t going to use the broth right after cooking to cool it quickly. Do this in a water bath than inside the refrigerator. It will raise the temperature in your fridge otherwise.
Easy Homemade Roasted Chicken Stock
- Large stock pot
- Foil lined sheet pan
- 5 lb chicken or rotisserie chicken carcass
- 2 cups carrots roughly chopped
- 2 cups onion roughly chopped
- 1 head of garlic sliced in half
- 2 cups celery roughly chopped
- 3 tbsp oregano fresh
- 2 tbsp thyme fresh
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tbsp olive oil
- 10 cups water
- Preheat the oven to 425°F or gas mark 7.
- If using a whole chicken remove the breasts, wings, thighs, and legs. Save those for another recipe. Place the wings, and remaining chicken bones on the lined sheet pan and roast for 30 minutes. If using a rotisserie chicken place the bones on a lined sheet and roast.
- While the bones are roasting in the stock pot sauté the onion, celery, carrots, and garlic in the oil until the vegetables start browning. Stir infrequently until all of the vegetables have browned. If the whole chicken came with additional parts add them to the vegetables and cook until browned as well.
- Reduce the heat add the water, oregano, thyme, half of the salt, and the pepper. Cover and let simmer. Once the bones and wings are done add them to the pot and simmer for another 4 hours. Make sure that the bones are completely submerged in water.
- Strain the bones and vegetables out. Season with the rest of the salt to taste and then cool immediately or use in another recipe.