Making your favorite comfort foods is one step closer! From chicken soup, chicken pot pies, and so much more - chicken stock is the foundation for it all. Using fresh or frozen vegetables, transform them to give great flavor for many dishes to come!
One thing you’ll find in my freezer, right next to the usual suspects...ice cream, frozen vegetables...and more ice cream (oops! :)) is a big ole bag of chicken bones! I find that for me, and my budget, buying my chickens whole is an economical option and I prefer to section and carve my pieces by myself. This means that not only do I get all the good bits, I also get the backbone, neck, and ribs! These, my friends are the foundation to a good chicken stock. Wherever I buy and section my chicken, I add the new backbone and neck to my growing bag of chicken stock goodness. After 3-4 chickens, I’m in a good place to start making my own stock.
For me this is like tending the fire - It takes time to build up my stash, and chicken stock needs a little TLC to make a great result. In addition to my bag of bones, I also am not afraid to use frozen ingredients that I have on hand to make my chicken stock. Frozen carrots, celery, and herbs would be put to great use in a simple recipe such as this! The low and slow cook time would really extract their flavors, so do not be afraid to use them! If you have only fresh vegetables and herbs, that is totally fine! You can even do a mixture of both, and this recipe would still turn out delicious.
To make the chicken sock, you’ll need: thawed chicken bones, extra virgin olive oil, onions, carrots, celery, garlic (and be generous!), fresh thyme, fresh rosemary, Italian herb seasoning, salt, pepper, bay leaves, and water. If you are in a pinch and don’t have fresh herbs, use 1 tablespoon dried herbs instead.
After roasting in a 450℉ (232℃) oven for 35 - 40 minutes, you should have a beautifully golden roast chicken and vegetables. One of the best parts about this recipe is the delicious aroma that will fill your kitchen with the fragrant and herbal aromas of a great roast chicken. This roasted beauty is now ready to make some stock!
Homemade Chicken Stock
Time: 3 - 3.5 hours
Portions: 4 - 5 cups of chicken stock
Ingredients
2-3 pounds chicken bones (3-4 chicken carcass pieces), thawed
2 tablespoons Extra Virgin Olive Oil
2 white onions, cut in quarters, skin -on
6 large cloves garlic
4 large carrots, halved
4 stalks celery, halved
10 sprigs Thyme, divided
4 sprigs Rosemary, divided
3 large bay leaves
2 tablespoons Italian herb seasoning (no salt)
12 cups cold water (2.8 liters)
To Taste
Salt
Black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon Italian herb seasoning (no salt)
Directions
1. Preheat oven to 450℉ (232℃). To a roasting tray lined with aluminum foil, add in an even layer the thawed chicken, onions, garlic, celery, carrot, 5 thyme springs, 2 sprigs of rosemary, and Italian herb seasoning.
2. Drizzle 2 tablespoons of olive oil over the chicken, vegetables, and herbs. Season generously with salt and pepper. Once the oven is pre-heated, roast the chicken and vegetables for 35-40 minutes at 450℉ (232℃), or until the chicken is deep golden brown and vegetables are fragrant.
3. Once the chicken and vegetables are roasted, remove from the oven. Transfer all of the contents of the roasting tray INCLUDING the juices and oil to a large pot. Cover the chicken and vegetables with cold water and add bay leaves. Bring to a boil and then reduce heat to low and simmer for 3.5- 4 hours. During this cook time, every 30 - 45 minutes, remove any developed white foam off the surface.
5. When the chicken stock has started to reduce by half, taste for seasoning. If more garlic, onion, or Italian herb flavor is needed, add ½ teaspoon increments until desired flavor is reached.*
6. When the chicken stock has reduced by half, turn off the stove. Ladle the meat and vegetables through a strainer over the pot. Use a spoon to press any excess liquid through the strainer. Place strained meat and vegetables onto a plate or clean baking tray to cool. Repeat straining until all chicken, vegetables, and herbs are removed from the stock. Ladle stock into mason jars, recycled pasta jars, or plastic containers if not using immediately. Let cool completely, uncovered before transferring to the refrigerator or freezer.
7. When chicken is cool, debone chicken or place in the fridge for future de-boning and use. To de-bone, sort through the chicken, vegetable, and herb remnants to feel and remove any bones and herb stems. The remaining chicken and vegetable mixture goes well in salads, sandwiches, and chicken pot pies!
Recipe Note:
*Salt: Do not add too much salt at this point. Remember, this will be the foundation for other dishes where salt will be added!
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