Here is the classic culinary way to make chicken stock (or broth as it is sometimes called) with chicken bones.
- 13.5 pounds raw chicken bones
- 2 gallons cold water plus about 2 cups, divided
- 1 tablespoon white wine vinegar or lemon juice
- 2 pounds Spanish onions, peeled and cut into quarters (5 medium)
- 1 pound carrots, peeled and cut into 2-inch pieces (4 large)
- 1 pound celery, cleaned, leaves removed and cut into 2-inch pieces (5 large stalks)
- 3 stems parsley
- 2 bay leaves (preferably fresh)
- 1 stem thyme
- ½ teaspoon whole black peppercorns
- Arrange oven rack in upper and lower thirds of the oven. Preheat to 450 degrees F. Lay chicken bones out in even layers (not overlapping if possible) on two large baking sheets. Roast bones until the meat and bones are browned, 45 to 55 minutes.
- Transfer the bones to a stock pot with tongs. Cover the bones with 2 gallons cold water and vinegar or lemon juice. Place the pot over high heat to bring to a simmer.
- Meanwhile, pour any fat from the baking sheets (you may not have any, see below *note.) If there is any fond (baked-on browned crispy bits) on the baking sheet, pour the 2 cups water (or more) into the baking sheet(s) to cover. Transfer to the oven and let bake until the water is steaming hot, and the fond loosens, about 10 minutes. Carefully remove the baking sheet from the oven and let cool 10 minutes to allow the water to further loosen the fond. Then scrape up any fond from the pan with a spatula or bench scraper. Carefully pour the fond water into the stock pot. *note: If the pans never got any fond (just chicken juices) the juices and moist skin and meat can be added directly to the stock.
- When stock comes to a simmer, reduce heat to medium low or to maintain a gentle simmer, and cook, occasionally skimming any foam or scum until a thick layer of fat rises to the surface, about 20 minutes. Gently dip a large ladle just under the surface of the stock and allow the fat to flow into the ladle, without any broth from below the fat layer. Transfer the fat to a heat-proof bowl or metal can, to be discarded later. Continue simmering, occasionally skimming any fat from the top, until the chicken is starting to brake down and the collagen on the joints and sternum is braking down, about 3 hours.
- Add onion, carrot, celery, parsley, bay leaves, thyme and peppercorn and return to a simmer over high heat. Reduce heat again to maintain gentle simmer and cook until the vegetables are completely soft and taste like chicken stock, 1 hour more.
- Strain the stock into another large pot or bowl. Rest the large pot or bowl with stock in it in an ice bath, stirring often until cool. Transfer the stock to storage containers, leaving about 1/2 –inch of head-room if planning to freeze, and freeze or refrigerate. To use this stock in place of broth in a recipe you’ll should add 1/4 teaspoon salt per cup.
Roasted Garlic Chicken Stock Variation: Place one to two whole head(s) of garlic on a large sheet of aluminum foil. Drizzle with 1 teaspoon olive oil. Wrap up into a packet and place on the baking sheet with the bones in step 1. Unwrap, and add the whole head(s) to the stock with the chicken bones.
Porcini Mushroom Chicken Stock Variation: Soak one half ounce of dried porcini mushrooms in 1 cup hot water for 20 minutes. Lift the mushrooms from the water and add to the stock with the vegetables and aromatics in step 5. Strain the mushroom water through a coffee filter or cheese cloth. Add to the stock.
To Make Bone Broth:
If you are interested in making Bone Broth instead of Stock, follow the above instructions adding in 2 tablespoons additional lemon juice or white vinegar with the water and simmering the broth for 7 hours before adding the vegetables and aromatics.
- Serving Size: 1 cup
- Calories: 40
- Sugar: 0
- Fat: 3