Saturday Chicken Stock

Roasted vegetables and chicken bones are simmered on the stove for hours creating a rich a flavorful chicken stock perfect for a Saturday project.

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Preheat oven to 400 degrees F (200 degrees C).

Pour olive oil into the bottom of a large roasting pan; top with chicken carcass pieces, carrots, onions, and celery.

Roast in the preheated oven, stirring occasionally, until bones and vegetables are browned, about 1 hour.

Transfer roasted chicken bones and vegetables to an 8-quart stockpot. Pour wine into the roasting pan, scraping the bottom to release any browned bits of food; pour into stockpot. Add peppercorns, cloves, bay leaves, and thyme to stockpot. Cover the mixture with water and bring to a slow simmer. Set heat to low and simmer, straining off fat as needed, for at least 5 hours. Strain stock through a cheesecloth; refrigerate or freeze stock.

Saturday Chicken Stock

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