How to Make Chicken Stock from Bones

Notes

For richer flavor, roast the bones in the oven before simmering. Always use fresh, high-quality bones for the best results.

Steps

1. 1 Place chicken bones in a large stockpot and cover with cold water.
2. 2 Bring to a gentle simmer over medium heat, skimming off any foam that rises to the surface.
3. 3 Add aromatics like onion, celery, carrots, and herbs such as parsley and thyme.
4. 4 Simmer uncovered for 4 to 6 hours, occasionally skimming impurities.
5. 5 Strain the stock through a fine-mesh sieve into a clean container.
6. 6 Allow the stock to cool before refrigerating or freezing.
7. 7 Skim off any fat that solidifies on the surface before using.