About this recipe:A stock so rich and savoury, your soups and sauces will be amazing! This is also a thrifty cook's delight. I save up 'used' bones in the freezer for weeks or months until I have enough to make this stock.
1.25kg chicken bones
4 tablespoons olive oil
2 red onions, sliced
1 stick celery
2 carrots, diced
2L water, or as needed
1 head garlic, halved
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
1/2 teaspoon dried basil
4 teaspoons sea salt
1 tablespoon cracked black peppercorns
Prep:15min › Cook:3hr › Ready in:3hr15min
Preheat the oven to 220 C / Gas 7. Arrange the chicken bones on a baking tray. 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 5cm. Bring to the 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 stock, 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 flavour. I like to use freezer bags for longer storage.