Basic Chicken Stock

Filed under Stocks

Recipe courtesy Anne Burrell. Makes 6 quarts. Store in small containers (Chinese takeout pints and quarts are perfect) and freeze what you won't use soon.

Ingredients

2 lb Chicken thigh, thighs and legs, skins removed
Olive oil, extra-virgin
1 Onion, large, 1-inch dice
2 rib Celery, 1-inch dice
2 Carrot, peeled, 1-inch dice
3 clove Garlic, smashed
2 Bay leaf
10 sprig Thyme

Directions

Preheat the oven to 425 degrees F. Lightly oil the chicken on a sheet pan and roast until golden, 35 to 45 minutes.
Lightly coat a large deep stockpot with olive oil and cook the onions, celery, carrots and garlic over medium-high heat, stirring often, until soft and very aromatic, 8 to 10 minutes.
Add the chicken, bay leaves and thyme and fill the pot with water. Bring to a boil over high heat, then simmer 2 1/2 to 3 hours, skimming the gray scum and fat and topping up the water as it evaporates.
Strain, discarding the chicken and vegetables.