How to Make Brown Chicken Stock

Sometimes store-bought chicken stocks just don't hit the spot. A homemade chicken stock can kick up a dish and help you make a terrific soup. Entertain guests with a homemade soup or save some for yourself for later.

Difficulty: Moderate

Instructions

Things You'll Need:

• 1 lb of chicken bones (a great way to put to use the parts of the chicken you don't normally use)
• 4 cups of water (more/less if needed)
• 2 tbsp olive oil
• 2 tsp kosher salt (adjust to your tasting)
• 1 onion
• 1 stalk celery
• 1 carrot
• 1/2 bulb of garlic
• 1/2 tsp thyme
• 1/2 tsp basil

Cooking - be patient

1. Preheat the oven to 450 degrees and bake the chicken bones for 45 minutes. While the bones are finishing up, pour the olive oil in a pot over medium heat. Add in the diced onion, and the chopped celery and carrot. Cook until they become moist, soft and brown. Add water if you need to to make sure that it doesn't burn or stick to the pot.

2. Add the bones to the pot and fill the pot with enough water that the bones don't stick out of the water. Put the stove on low and simmer the pot's ingredients for around two hours, stirring occasionally. When you think it's ready, bring the stock to a boil and add the spices. Put the heat back to low and simmer again for two more hours.

3. Keep the broth and remove the solid pieces from the vegetables. Remember, you don't want the veggies in there, you just want their flavors. Put the pot in the refrigerator. After it's cooled down, take the fat off the top, which will be in a semi-solid state at this point.

4. Add whatever you want to make this a great soup. You can put it in a container and freeze it if you aren't going to be using it for a while, or if you are going to make a soup soon, you can keep it in the refrigerator for a day. Now you can make your own chicken noodle soup.

Tips & Warnings

• Making your own stock can take work, time, and patience. It's not the easiest thing to do in the world, so don't expect it to be quick.
• It will taste better than a store bought stock, and you can adjust the flavors the way you want.
• Don't try to make this if you're in a rush. It takes time to make a stock.

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[tracyandjosh]

on 4/5/2009 I forgot to add the oil when roasting my vegetables and the leeks I added burned a bit. Is my chicken stock salvageable or will it taste burned?