Oven-baked chicken stock is a flavorful base for soups, stews, and sauces. Roasting the ingredients adds depth and richness to the stock.
Ingredients: 2 lbs chicken bones. 1 onion, quartered. 2 carrots, chopped. 2 celery stalks, chopped. 2 garlic cloves, smashed. 1 bay leaf. 1 teaspoon peppercorns. Water, as needed.
Instructions: Preheat oven to 400F 200C. Place chicken bones, onion, carrots, celery, and garlic on a baking sheet. Roast in the oven for 45 minutes, or until the bones are golden brown. Transfer the roasted ingredients to a large pot. Add bay leaf, peppercorns, and enough water to cover all ingredients. Bring to a boil, then reduce heat and simmer uncovered for 3-4 hours. Skim off any foam or impurities that rise to the surface. Strain the stock through a fine mesh sieve or cheesecloth. Let cool and store in containers in the refrigerator for up to 1 week, or freeze for longer storage.
Prep Time: 15 minutes
Cook Time: 210 minutes
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