Chicken Stock

1. 1

   Preheat the oven to 450F.

2. 2

   Roast the chicken bones on a baking sheet until browned, about 45 minutes to an hour.

3. 3

   Toss the onions, carrots, and celery with the oil in a bowl.

4. 4

   Spread the vegetables on another baking sheet and roast until browned, about 40 minutes.

5. 5

   In a large pot over high heat, combine all the ingredients and add 6 quarts cold water.

6. 6

   Bring to a boil, then reduce the heat and simmer for 2 hours, skimming occasionally to remove any foam from the surface.

7. 7

   Strain the stock into a large bowl and discard the solids.

8. 8

   Let the stock sit for 5 to 10 minutes so the fat floats to the surface, then skim off the fat, or refrigerate the stock overnight and remove the fat the next day.

* Per serving · 4 servings · Values may vary.

No additional tips available.