Whether you are making ramen, chicken pot pie, or just need a great base for a sauce, you need a deeply rich chicken stock. The only way to get that is to roast the chicken bones and the veggies at high heat before slowing simmering them for hours on the stove. The key word here is ‘simmer.’ It’s important that you don’t boil the stock, as this will result in a murky and greasy stock, not one that is deeply rich with a nice mouthfeel (God I hate that word but sometimes, it’s the only one that will do.) Simmering the stock slowly allows you to skim the fat that rises to the top, instead of it breaking down into the stock.
While some recipes do require a deep brown chicken stock, there are times when you may want one that is a little lighter. Traditional chicken noodle soup is a great example of a lighter stock. To make a light stock, simply skip the roasting step in this recipe and simmer raw bones and veggies on the stove.
Ingredients:
3 to 5 pounds of chicken bones
1 to 2 pounds of boneless chicken pieces, optional
2 tablespoons olive oil
2 onions, quartered
3 or 4 large carrots, roughly chopped
4 celery stalks, roughly chopped
1 stalk rosemary
1 bunch of thyme
2 to 3 bay leaves
1 tablespoon whole peppercorns
2 lemons halved, optional
Directions:
1.) Preheat oven to 400 degrees Fahrenheit. Place chicken bones in a large casserole dish. Drizzle with olive oil and season with salt and pepper. Roast bones for 30 minutes.
2.) Remove casserole dish from the oven and add onion, carrots, celery, rosemary, and thyme. If using boneless chicken pieces, add them now as well. Drizzle with olive oil and season with salt and pepper. Place back in the oven and roast for another 30 to 45 minutes, until everything is deeply brown.
3.) Transfer all chicken pieces, veggies, and any collected juices, to a large stock pot. Add bay leaves, whole peppercorns and, if using, lemons. Fill pot with water until everything is just covered.
4.) Bring water just to a brief boil and then immediately lower to a bare simmer.
5.) Simmer the stock for 3 to 4 hours until it reduces slightly and becomes deeply brown and rich. Skim off any impurities as they rise to the top throughout the entire cook (you’ll have to do this more in the beginning.) Taste and adjust seasonings as you go.
6.) Place a large sieve over a large bowl and drain the stock. Discard the solids.
7.) Portion stock into smaller containers. Use immediately, keep in the fridge for up to one week, or freeze for up to six months for the best flavour.