Chicken stock is the basis for countless different recipes and it is something you should always have on hand, but the packaged stuff from the store is full of ingredients you can’t pronounce. So this recipe is your first step to eating HEALTHY and LOCALLY.
You will want to have some mason jars on hand to portion out the stock to freeze it (just make sure they are the wide-mouth jars). You could also use plastic containers, but you may not get as long of a storage time.
Ingredients we assume you already have in your pantry:
- 3 tbsp olive oil
- 2 bay leaves
- 1/4 cup whole peppercorns
Ingredients included in your delivery:
- 10 lbs chicken bones
- 6 onions, quartered
- 1 head celery, coarsely chopped
- 4 large carrots, coarsely chopped
- Parsley stems
- 12 sprigs thyme
Chicken Stock Recipe Instructions:
- Preheat oven to 450 degrees
- Place chicken bones, onions, celery, and carrots in large roasting pan. Toss with oil and season with salt & pepper
- Roast to a rich golden brown….about 30 to 40 minutes.
- Transfer to large stock pot and add 12 cups of water and the remaining ingredients
- Bring to a boil over high heat, then reduce to medium heat and simmer for 4 hours. Skim foam when needed.
- Remove from heat and strain
- Remove from heat and let cool. Skim the fat and place in jars for freezing.
Other tips and options
- You can put some stock into ice cube trays for freezing. Very convenient for when you only need a small quantity.
- If you have the time, let the stock cool to room temperature before placing in jars. The fat will solidify on the top and make it very easy to remove it.
- If you often serve whole chicken for dinner, you can freeze and save the leftover cooked bones till you have enough for a batch of stock. No need to roast the bones again, just add the veggies and go!