Oven-Baked Chicken Stock

Oven-baked chicken stock is a flavorful base for soups, stews, and sauces. Roasting the ingredients adds depth and richness to the stock.

Ingredients:

• 2 lbs chicken bones
• 1 onion, quartered
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 garlic cloves, smashed
• 1 bay leaf
• 1 teaspoon peppercorns
• Water, as needed

Instructions:

Preheat oven to 400F 200C

Place chicken bones, onion, carrots, celery, and garlic on a baking sheet

Roast in the oven for 45 minutes, or until the bones are golden brown

Transfer the roasted ingredients to a large pot

Add bay leaf, peppercorns, and enough water to cover all ingredients

Bring to a boil, then reduce heat and simmer uncovered for 3-4 hours

Skim off any foam or impurities that rise to the surface

Strain the stock through a fine mesh sieve or cheesecloth

Let cool and store in containers in the refrigerator for up to 1 week, or freeze for longer storage