This produces a richer, more flavorful broth that can be diluted before using. It cooks easily in a slow cooker and gives you a good quantity of stock. You can use any chicken bones that have most of the meat removed. Mix this stock with equal amounts of water and use it in any recipe calling for chicken broth.
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| Chicken Stock at Home |
- 1½ pounds (680 g) meaty chicken bones
- 1 cup (160 g) sliced onion
- 1 cup (130 g) sliced carrot
- 1 cup (100 g) sliced celery
- 1½ cups (355 ml) water
- ½ teaspoon black pepper
- 1 teaspoon thyme
Yield: 8 servings
- Preheat the oven to 350°F (180°C, or gas mark 4).
- In a roasting pan, place the bones and vegetables in a single layer. Roast for about 1 hour, or until browned.
- Transfer the mixture to a slow cooker. Cover with water.
- Add the pepper and thyme. Cook on low 8 to 9 hours.
- Remove the chicken and bones from the pot and let cool until easy to handle. Remove the meat from the bones and save for another use.
- Strain the vegetables from the stock and discard. Chill the stock in the fridge and remove the fat from the top.
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