- Meat and poultry
- Chicken soup
A stock so rich and savoury, your soups and sauces will be amazing! This is also a thrifty cook's delight. I save up 'used' bones in the freezer for weeks or months until I have enough to make this stock.
58 people made this
- 1.25kg chicken bones
- 4 tablespoons olive oil
- 2 red onions, sliced
- 1 stick celery
- 2 carrots, diced
- 2L water, or as needed
- 1 head garlic, halved
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried basil
- 4 teaspoons sea salt
- 1 tablespoon cracked black peppercorns
MethodPrep:15min ›Cook:3hr ›Ready in:3hr15min
- Preheat the oven to 220 C / Gas 7. Arrange the chicken bones on a baking tray. 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 5cm. Bring to the 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 stock, 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 flavour. I like to use freezer bags for longer storage.
Reviews & ratingsAverage global rating:(50)
Reviews in English (41)
Very easy, and worth ,making your own-06 Nov 2011
A good, basic chicken stock. Much less work if you happen to have the carcass of a chicken you have previously roasted (or turkey). It's just a no-brainer to turn the carcass into stock the next day and is very economical. I roast the chicken on a bed of mirepoix (onion, carrot, celery...rough chop), and strain a cup of white wine through the veggies after the chicken is roasted, then make an "au jus" type of pan gravy with the pan drippings. Any of those leftovers can be used to make the stock the next day. Truly, the chicken being roasted beforehand makes ALL the difference in the depth and richness of flavor in the chicken stock. It usually does need to be refrigerated overnight so it can be de-fatted, reheated, then strained through cheesecloth at least 3 times to clarify the broth. Trust me, that step is worth the effort for a clear, golden broth! Then make chicken noodle or turkey rice soup with the stock. Wonderful, warming, healing soup! Definitely ADD FRESH DILL for the finished soup, and I find the juice of one lemon really brightens the flavor, and has an added punch of vitamin C too! Also, don't salt the broth...wait till you assemble the finished soup and taste to see how much salt it needs, if any. Use a light hand!-14 Oct 2009
This is a very nice, rich chicken stock. I roasted the vegetables with the bones for more flavour. (plus, I think it's more easier & healthier to toss them all together then have to cook them in oil)Leave the wonderful caramelized juices that are a result of roasting the ingredients on the pan and put the roasting pan on your stove top and add some of the water and scrape any brown bits of chicken or vegetables that may be stuck to the bottom of the pan and mix them into the rest of the water in the stock pot. For the seasonings I made a sachet and adding the ingredients in some cheese cloth that you tie up with a string and discard after. I did use and put 2 bay leaves in the sachet and fresh herbs instead of dried. THX. It's so worth the time saving, collecting and freezing the bones untill I had enough to make this broth.-11 Nov 2008