All year long, I keep Hatch chiles in my freezer and am constantly experimenting with new recipes to create with them. This dish was served with white rice. If fresh Hatch chiles are not in season, feel free to use canned varieties.
| Prep Time: | 30 mins |
| Cook Time: | 3 hrs |
| Total Time: | 3 hrs 30 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 2 ½ pounds chicken bones
- ¼ cup olive oil
- 2 red onions, sliced
- 1 stalk celery
- 2 carrots, diced
- 8 cups water, or as needed
- 1 head garlic, halved
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- ½ teaspoon dried basil
- 4 teaspoons kosher salt
- 1 tablespoon cracked black peppercorns
Instructions
- Preheat the oven to 450 degrees F (220 degrees C). Arrange the chicken bones on a baking sheet. Roast for about 45 minutes in the preheated oven, or until well browned.
- Heat the olive oil in a stock pot over medium heat. Add the onions, celery and carrots; cook and stir until browned. If they scorch, just add a bit of water and scrape up all the bits.
- Add the roasted chicken bones to the pot, and fill with enough water to cover the bones by 2 inches. Bring to a boil, and add the garlic, thyme, parsley, basil, salt, and pepper. Reduce heat to low, and simmer uncovered for 2 hours. Add more water if needed.
- Strain out all of the solids from the broth, drain off the fat, and refrigerate. You can also remove the fat after it has chilled. The stock will be thick. Use full strength for soups and gravies, or dilute with water for a milder flavor. I like to use freezer bags for longer storage.
Reviews
Absolutely delicious. I roasted the carrots, onions, and celery in the oven with drizzled olive oil instead of using the stove top. I used the same pan I browned the bones in. When both the bones and the veggies had been browned, I scraped up the stuck bits in the pan with a little warm water added it to the stock pot. It took about twice the amount of water to cover the bones for me, don’t know why… Everything else stayed the same. I freeze in ice cube trays, pre measured plastic containers, etc. If you spray them with cooking spray first, it pops right out. Thanks for the recipe. Browning makes all the difference.
Thank you for this recipe. I had carcasses from Cornish hens and decided to use them for stock. I don’t imagine I’ll ever need another recipe for stock and I certainly won’t buy it in the store again. I only had one red onion on hand, but in other respects I followed the recipe.
Delicious! Turned out very well. Next time I think however I will add less spices as I found it a bit much for the recipes I will be using it in.
Absolutely the best. Throw your other recipes away. We have a Hot Wing Food Truck and I always wondered what to do with all those little flappers that we cut off and throw away. Now I know. Also, we live in Mexico and I have to tell you, and the lady who thought the bones were weird, we can get chicken feet here–now that’s weird. but they have the most flavor. But watch out, if you boil them by themselves, they rise out of the boiling pot white, bony fingers first with the middle finger extended. Great for really freaking out your kids and guests on Halloween.
I omitted the basil and replaced with bay leaves. I like the taste better. The only complaint I have about this recipe is that it was way too SALTY! Its still good but I definitely won’t have to put any salt in anything that I cook with it. Next time I will cut the salt in half or completely leave it out. Otherwise good recipe.
Nom. This broth is delicious. I loved the idea of roasting the bones so much that I did the same for the vegetables. So good. I will make often and try with other types of bones. Thanks.
This recipe is no-nonsense and delicious. I had an uncooked chicken back, and it was perfect to use here. As the author directs, roasting the bones is paramount for that rich brown depth. I roasted the back and a few other scraps I had saved, and then used every bit in the stock including the drippings. I did not have 2.5 lbs of scraps, but I simmered everything longer and crossed my fingers. Excellent.
Awesome! I make this every time I have chicken bones!
I tried it using left over turkey bones and I now use this recipe as a base for my turkey noodle soup and much more (collards etc). It’s a winner every time… This recipe is well worth the time spent and a great staple in our home for the winter months. Signed, a thankful home-cook.
This is a great recipe that needs some minor changes .Omitt basil , use bay leaf instead (its milder), go easy on the salt as if you do a reduction, it will make it too salty. I would also deglaze pan with white wine if you have it. Use cold water and let bones cool down before putting everything in pan. This will help with all the marrow to release in the stock pot, which adds to the flavor & stock !Put herbs in cheese cloth. All in all a great recipe! Yum
very tasty. i was surprised that it didn’t congeal in the refrigerator.
I loved the Roasted Vegetable Stock from this site, so when it came time to replenish my chicken stock supply I followed this recipe. Ususally for stock I throw in whatever I have on hand, but I ended up following this recipe exactly, using two small chicken carcasses as well as some chicken wing “tips” I had discarded after making chicken wings. Only addition was to add two bay leaves. Roasting the bones gave it such amazing flavor. Tastes way better than any storebought stock!
This recipe turned out amazing! I made it by the recipe (except I used yellow instead of red onions). The stock was absolutely flavorful, rich, and made a lot! I had to save for a while to collect enough chicken bones, but it was worth it.
I used some chicken necks and meaty bones I’d previously frozen for use to make a stock. If you want a “clear” stock, I recommend bundling the herbs and spices in cheesecloth. Mine didn’t get thick, however it was quite jelly-like when refrigerated so maybe that’s what the submitter meant. It does have a rich brown colour. I did roast the veggies along with the chicken bits.
This stock is amazing but the thing that makes it differant and superior to other stocks is roasting the bones bare if you skip this step it will still be good but never live up to its potential!
One of the best stock recipes I’ve ever made. I used cheap chicken legs I bought for next to nothing. Because I’m extremely low on cash, I used sweet onions, two cups of pre-cut ripple carrot chips (I didn’t have regular carrots on hand) and I don’t care for basil in my stock so I used bay leaves. Other than that, I stuck to the recipe. This will save my behind this week and honestly, kicks the behind of the boxed organic stock I normally buy. No more boxes for me.
Love this recipe. I agree that using the carcass of a previously-roasted chicken will make this much easier to prepare, although the bones from a roast chicken will not have quite the “roasted” flavor that bones roasted while bare would have. Nevertheless, a roast chicken carcass will make adequately-flavorful stock. Oddly, I had never thought of using stock as the base for gravy, and instead only use stock for making soup. I always just take the fresh drippings to make gravy. Having some of this stock on hand would make gravy-making simpler, and would probably result in a smoother, more flavorful gravy. I will try this! For now, I made great chicken noodle soup with it.
This is a delicious stock and easy to make. I used a roasted chicken from the deli. I browned all on the stove top but next time I will oven roast. I put all the veges in with the bones. Wonderful flavor!
Great flavour, I’ve made this twice now I used white onion with the skin on and omitted the parsley and basil.
Good stock. Not a fan of thyme so I replaced it with a few bay leaves I don’t roast the bones. I make the stock with a rotisserie chicken carcass after I’ve picked off the meat & saved for later to add to the soup. I throw the bones & the skin in the pot & strain it well when it’s done. The rotisserie chicken gives it a more robust flavor. If you’re worried about little chx bones remaining in the soup, wrap the carcass in cheese cloth & tie it tight with string. Try it you’ll like it. I do saute the veggies.
Excellent step by step guide. I did read some of the reviews and I roasted the veg with the chicken carcass.