This Golden Herb Chicken Stock is the rich, flavorful base you've been looking for to elevate your soups and sauces. With roasted chicken bones and aromatic herbs, it’s a must-have for any home cook’s repertoire, especially as the seasons turn cooler.
The backbone of this recipe is, of course, the chicken bones. Roasting them first intensifies the flavor, giving the stock a deeper, more robust taste. The onion, carrots, and celery act as the classic mirepoix, adding sweetness and complexity. A whole head of garlic imparts a subtle warmth without overpowering. The thyme and parsley are your herbal allies, adding freshness and a hint of earthiness. Bay leaves lend a slight bitterness that balances the sweetness of the vegetables. Peppercorns add a gentle kick, while apple cider vinegar helps extract minerals from the bones. Finally, a touch of sea salt enhances all the flavors.
This stock makes a luxurious base for chicken noodle soup or risotto. Consider using it in sauces or gravies to add depth, or simply sip it as a comforting, nourishing drink on a chilly day.
First, preheat your oven to 400°F. Spread the chicken bones out in a single layer on a baking sheet. Roast them for about 30 minutes, until they're a deep, golden brown. This step is key for flavor, so don’t skimp on the roasting time.
Once your bones are beautifully roasted, transfer them to a large stockpot. Add in your chopped onion, carrots, celery, and the halved garlic head. Pour in about 10 cups of water, enough to cover everything comfortably.
Toss in your bunches of thyme and parsley, followed by the bay leaves, peppercorns, apple cider vinegar, and sea salt. Bring the whole pot to a boil over high heat. As it starts to bubble, you’ll notice a foamy layer forming; skim this off with a spoon to keep your stock clear and clean.
Once boiling, reduce the heat to a gentle simmer. Let it go for about 4 hours, checking occasionally to skim off any new foam or impurities. Your kitchen will smell amazing, by the way.
After 4 hours, strain the stock through a fine-mesh sieve into another pot, discarding the solids. Let it cool to room temperature before storing in airtight containers. You now have a rich, golden stock ready to use or freeze for later.
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