Homemade stock can not be beat! It truly takes your soups to the next level. It is surprisingly very simple. It just takes some time. So get the bones from your roasted chicken or rotisserie chicken and plan to make your very own stock next time! You can also freeze your bones until the day you are ready to sit back make your stock.
Chicken Stock
- 2-3 pounds Chicken bones
- 2-3 carrots
- 2-4 celery ribs
- ½ onion
- 2 peeled garlic cloves
- 1 bell pepper
- Salt and Pepper
- 2-4 Tablespoons olive oil
- ¼ cup whole peppercorns
- 1 teaspoon thyme
- 1 ½ teaspoons parsley
- 3 bay leaves
- 12-16 cups water
Add all bones and vegetables to a cookie sheet or roasting pan. Toss with olive oil and salt and pepper. Roast at 400 degrees for 30-40 minutes until golden brown.
Add all into a stockpot. Add peppercorns, herbs, and water. Bring to a boil. Then simmer for 3-4 hours. Skimming the fat as needed. Strain twice.
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