Chef John's Homemade Chicken Stock

Ingredients

• 2 pounds of chicken bones
• 2 carrots, cut into 1-inch pieces
• 2 celery stalks, cut into 1-inch pieces
• 1 onion, cut into 1-inch pieces
• 1 bay leaf
• 2 garlic cloves, minced
• 1 teaspoon of black peppercorns
• 2 tablespoons of olive oil
• 8 cups of cold water

Directions

1. Preheat the oven to 400°F.
2. Spread the chicken bones, carrots, celery, onion, and bay leaf on a baking sheet and drizzle with the olive oil.
3. Roast in the preheated oven for 30 minutes, stirring once halfway through.
4. Remove the baking sheet from the oven and transfer the contents to a large pot.
5. Add the garlic, peppercorns, and water to the pot and bring to a boil over medium-high heat.
6. Reduce the heat to low and simmer for 30 minutes.
7. Strain the stock through a sieve and discard the solids.
8. Use the stock immediately or let cool before refrigerating or freezing.

Interesting Facts

• Homemade chicken stock is much tastier than store-bought stock.
• Chicken stock can be used in a variety of dishes, from soups to sauces to gravies.
• Making your own stock is also a great way to use up leftover chicken bones.