This stock so rich and savory, that it will make your soups and gravies taste so amazing. It will take a little bit work in the kitchen, but it is so worth it. It is also budget friendly allowing you to save up bones in a freezer bag in the freezer for weeks or months until you will have enough to make a stock. This stock recipe is also a great way to use the backs or necks from whole chickens.
Makes About 12 Cups
8 cups water
2 diced carrots
1 stalk celery
2 red onions, sliced
1/4 cup olive oil
2 1/2 pounds chicken bones
1 head garlic, peeled and halved
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
1/2 teaspoon dried basil
4 teaspoons kosher salt
1 Tablespoon cracked black peppercorns
Preheat the oven to 450 ° F ( or 220 ° C).
Arrange the chicken bones on a baking sheet. Roast for about 45 minutes in the preheated oven, or until well browned.
Heat the olive oil in a stock pot over medium heat. Add the onions, celery and carrots; cook and stir until browned. If they scorch, just add a bit of water and scrape up all the bits.
Add the roasted chicken bones to the pot, and fill with enough water to cover the bones by 2 inches. Bring to a boil, and add the garlic, thyme, parsley, basil, salt, and pepper. Reduce heat to low, and simmer uncovered for 2 hours. Add more water if needed.
Strain out all of the solids from the broth, drain off the fat, and refrigerate. You can also remove the fat after it has chilled. The stock will be thick. Use full strength for soups and gravies, or dilute with water for a milder flavor.
If not using immediately, allow the stock to cool and place in freezer bags for long term storage in the freezer.