Bobby Flay's Rich Chicken Stock

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READY IN: 4hrs 50mins
YIELD: 6 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 450ºF.
  • Combine chicken bones, onions, celery, and carrots in a large roasting pan; toss with oil and season lightly with salt and pepper.
  • Roast until the bones and vegetables are a rich golden brown, about 30-40 minutes.
  • Transfer the bones and vegetable to a large stockpot, add 12 cups cold water, and add the remaining ingredients and bring to a boil over high heat.
  • Reduce the heat to medium and simmer for 4 hours, skimming the scum that rises to the top with a ladle every 20 minutes.
  • Remove from heat and strain through a mesh strainer into a clean pot.
  • Place back on the stove over high heat and cook until reduced by half.
  • Use immediately or let cool to room temperature, cover and refrigerate or freeze until ready to use.
  • *Serve with egg noodles, matzo balls, rice, or some kind of small pasta; such as, orzo, angel hair broken into small pieces, etc.
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