Ingredients
Equipment
Method
- Preheat your oven to 200°C (400°F). Arrange the chicken bones in a single layer on a baking tray. Roast for 20-25 minutes, or until deeply golden brown. This step is crucial for depth of flavour and colour.
- Remove the bones from the oven and set aside. In the same baking tray, add the roughly chopped carrots, celery, onion, and smashed garlic. Return to the oven for another 10-15 minutes, allowing them to soften and slightly caramelize.
- Transfer the roasted bones and vegetables to a large stockpot. Deglaze the baking tray with a splash of water or a little white wine, scraping up any delicious browned bits, and add this liquid to the stockpot.
- Add the bay leaves, black peppercorns, and parsley stems to the stockpot. Pour in the 4 litres of cold water, ensuring everything is fully submerged. It's important to use cold water as it slowly brings out impurities, which you can skim off.
- Bring the stock to a very gentle simmer over medium heat. Once simmering, reduce the heat to low, cover partially, and let it cook for at least 3 hours, or up to 6 hours. Skim off any foam or impurities that rise to the surface periodically.
- After simmering, carefully strain the stock through a fine-mesh sieve lined with cheesecloth into a clean bowl or container. Discard the solids. Let the stock cool completely before transferring it to airtight containers.
Nutrition
Notes
This stock freezes beautifully! Portion it into ice cube trays or freezer-safe containers for quick additions to soups, risottos, or sauces whenever you need a boost of flavour.