Chicken Stock (oven)

[Rit]

Sometime back,in the Q & A, was a conversation about making homemade chicken stock. One member mentioned about doing it in the oven vs top of the stove. They made it sound like it turned out better with the oven method. I thought I had saved that information but can not seem to find it. I am hoping someone remembers the instructions and can share with me.
Thanks!

[duonyte]

I don't remember the discussion and I don't really remember any recipes like that. The closest I remember are some that have you roast the chicken or the chicken and the veggies, but then transfer to the stockpot, such as Chicken Broth Supreme
.

I myself normally make my stock/broth in the crockpot.

[Zeldaz]

There's no reason you couldn't follow a crockpot recipe and just do it in the oven at 300 or so.

[Dee514]

Home Made Chicken Stock (Oven) - Yield: 12 cups extra rich chicken stock

NOTE: Don’t add salt to the stock when making it. Save the addition of salt for when using the stock later in your recipes.

1 chicken carcass (bones from roasted chicken)
2 onions, sliced or quartered, including skins
8 oz carrots
10 oz celery (ends and tips)
fresh herbs like parsley stems, thyme, rosemary, etc.
3 cloves garlic
1 tsp whole peppercorns
2 bay leaves
water (about 5 quarts)

Heat the oven to 450 degrees. Place the chicken bones and sliced onions in a roasting pan and roast for about 30 minutes total. After the first 15 minutes, turn the onions over so both sides get browned.

Transfer the browned chicken bones and onions to a 6 qt (ovenproof) pot. Add the other vegetables; carrots, celery, fresh herbs, garlic, peppercorns and bay leaves.

Cover with cold water, about 5 quarts.

Bring it to a simmer (do not boil) on the stove top.

Once you have brought it to a simmer, place the uncovered pot in a 200F oven, cook for 6 to 8 hours. (This gives the stock a low, even cooking temperature.) As it sits in the oven, it slowly reduces down into a very rich stock.
NOTE: To speed up the cooking time, you can cook it for 2 hours on the stove, and then 2 in the oven.

When the stock is done to your preference, it’s time to strain it. Take the big pieces out with tongs (reduces splashing) and pour the stock through a fine mesh sieve.

To easily skim the fat from the stock, chill it overnight. Remove the solidified fat in the morning.