Here is the step-by-step process of how to make the best chicken stock at home by using chicken bones. I have a complete guide to teach you all about the difference between stock, broth and bone broth. I’ll also be covering why some stock is cloudy, thin or bitter and how to avoid these common mistakes.
Arrange the oven rack and preheat the oven. Lay the chicken bones out in even layers on two large baking sheets. Roast the bones until the meat and bones are browned.
Transfer the bones to a stock pot with tongs & cover the bones with cold water. Also add in your lemon or vinegar . Place the pot over heat & bring to simmer.
Add onion, carrot, celery, parsley, bay leaves, thyme, and peppercorn to the stock and return to a simmer. Reduce the heat again to maintain a gentle simmer, and cook until the vegetables are completely soft and taste like chicken stock.
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.