“Used to roast all my vegetables and meats for stock, and when I saw Bobby Flay making it; copied the recipe and am posting it here for safe keeping.”
READY IN:
4hrs 50mins
YIELD:
6 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 450ºF.
  2. Combine chicken bones, onions, celery, and carrots in a large roasting pan; toss with oil and season lightly with salt and pepper.
  3. Roast until the bones and vegetables are a rich golden brown, about 30-40 minutes.
  4. 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.
  5. Reduce the heat to medium and simmer for 4 hours, skimming the scum that rises to the top with a ladle every 20 minutes.
  6. Remove from heat and strain through a mesh strainer into a clean pot.
  7. Place back on the stove over high heat and cook until reduced by half.
  8. Use immediately or let cool to room temperature, cover and refrigerate or freeze until ready to use.
  9. *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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