Learn how easy it is to make a homemade chicken stock that will help enhance the flavor of all of your soups and sauces.

In the restaurant industry, chicken stock is used is so many different recipes that it’s seriously one of the most coveted things in the kitchen.

From risotto, to heating up vegetables, to sauces, and of course making delicious soups, chicken stock is a must have in any kitchen, and it’s incredibly easy to make.

Ingredients for this recipe:

• 5 pounds chicken bones
• 4 roughly chopped medium size onions
• 4 roughly chopped carrots
• 1 roughly chopped bunch of celery
• 2 roughly chopped leeks
• 2 cups each button and cremini mushrooms
• 6-8 garlic cloves
• ¼ cup olive oil
• 10-15 sprigs of fresh thyme
• 1 bunch Italian flat leaf parsley
• 3-4 bay leaves
• 15-20 peppercorns

Serves 40

Prep Time: 10 minutes

Cook Time: 5 hours

Procedures:

Preheat the oven to 425°.
1. Add the chicken, onions, carrots, celery, leeks, mushrooms and garlic to a large roasting pan or 2 roasting pans.
2. Evenly drizzle the oil over the ingredients and mix until coated.
3. Roast in the oven at 425° for 45-60 minutes or until lightly browned.
4. Transfer the ingredients to a very large stock pot and place on the cooktop.
5. Add in the thyme, parsley, bay leaves and peppercorns and fill it up with water until the ingredients in the pot have been covered by 6 inches.
6. Simmer on low heat for 4-6 hours while skimming the impurities off of the top every 45 minutes or so.
7. Strain completely and reuse the bones and veggies for a remouillage or discard.
8. Cool the stock completely and store.

CHEF NOTES:

• There is no comparison of homemade chicken stock to store bought, it is significantly more flavorful!
• Do not use bell peppers, spicy peppers, tomatoes, vegetables from the radish family or any overly strong flavored vegetables.
• If you’re making a lot of stock be sure to use a couple different pans so that they can all get roasted.
• It is said that chicken stock cannot extract much more flavor past the 6 hour mark.

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