Roasted Chicken Stock: A Complete Guide
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- Prep time
- 10 min
- Cook time
- 3 hr 40 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1.50 kg chicken bones ($6)
- 1 tbsp tomato paste ($0.114)
- 2 yellow onions (quartered ($0.456))
- 2 carrots (cut into 2-inch pieces ($0.10))
- 2 stalks celery (cut into 2-inch pieces ($0.375))
- 2 bay leaves ($0.40)
- 6 thyme sprigs ($0.20)
- 1 tbsp black peppercorns ($0.266)
- 5 l water
- salt (as required)
Instructions
- 1
Preheat oven to 200°C. Apply tomato paste over chicken bones. Place chicken bones and vegetables (onion, carrot & celery) onto a baking tray and roast in the oven for 40 minutes. If your tray is not big enough to accommodate all the ingredients, separate the chicken and vegetables into 2 different trays, and roast the chicken bones for 40 minutes, but the tray of vegetables for 20 minutes. Remove from oven.
- 2
Add roasted ingredients and the remaining herbs & spices (black peppercorns, thyme & bay leaves) into a big stock pot. Add 5 litres of room temperature water and bring the pot of water to a boil. Thereafter, lower the fire so that the water is only simmering (small bubbles breaking the surface). Simmer cook for about 2-3 hours. Skim off any scum you see appearing at the surface. Towards the end, season the stock with salt according to your preference.
- 3
Remove the ingredients, and strain the liquid into large bowls. Cool the stock down as quickly as possible by placing the bowls into even larger bowls of ice-cold water. Once cool, you can skim any layer of fat that accumulates on the surface. Pour the chicken stock into ice cube trays and freeze for a few hours. Once frozen, remove the stock cubes and keep in a ziploc bag. The stock cubes can last for a few months in the freezer.