Tasty Homemade Chicken Stock

Homemade chicken stock is so much tastier than canned or carton stocks. It takes a little time, but you can make a lot of it at once.

• Preparation Time: 30 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 30 mins
• Calories: 78 Calories

Ingredients

• salt and ground black pepper to taste
• 3 carrots, coarsely chopped
• water as needed
• cooking spray
• 1 onion, coarsely chopped
• 3 sprigs fresh thyme, or to taste
• 3 stalks celery, coarsely chopped
• 2 tablespoons olive oil, or as needed, divided
• 3 cloves garlic, smashed, or more to taste
• 2 bone-in chicken parts

Recipe Instructions

Step 1

Preheat the oven to 450 degrees F (230 degrees C). Spray a large rimmed baking sheet with cooking spray.

Step 2

Combine carrots, celery, onion, and garlic with 1 tablespoon olive oil in a bowl. Arrange mixture loosely onto the prepared sheet, making sure not to crowd, as the vegetables will then steam instead of roast.

Step 3

Roast the vegetables in the preheated oven until browned and fragrant, 15 to 25 minutes.

Step 4

While the vegetables are roasting, heat remaining oil in a large stockpot over medium-high heat. Brown chicken parts in the hot oil until golden but not burned, adding 1/4 cup water at a time as needed, allowing it to boil off as to have bits stuck on the bottom of pan, 7 to 10 minutes. Pour in 1 quart water.

Step 5

Transfer roasted vegetables to the stockpot. Pour 1/2 cup water onto the baking sheet, scrape up any bits, and pour into the stockpot. Repeat if necessary.

Step 6

Add thyme, salt, and pepper to the pot with 2 to 4 quarts of water, depending on the size of your pot. Reduce heat to low and let simmer for 2 to 3 hours. Taste and adjust seasoning.

Step 7

Line a sieve with cheesecloth and strain broth into a large pot or bowl; broth should come out clear and golden. If not using immediately, let cool completely before pouring into Mason® jars and freezing until ready to use.