Roasted Chicken Bone Stock
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Learn more →Ingredients
8 servings
- 4 lb chicken bones (backs, necks, carcasses, or a mix)
- 2 tbsp neutral oil (such as canola or vegetable oil)
- 2 medium yellow onions, quartered (skin on)
- 3 medium carrots, cut into 2-inch pieces
- 3 stalks celery, cut into 2-inch pieces
- 1 head garlic, halved crosswise
- 2 tbsp tomato paste
- 12 cups cold water, plus more as needed
- 1 cup dry white wine (optional)
- 6 sprigs fresh thyme
- 2 bay leaves
- 1 tsp whole black peppercorns
- 6 sprigs fresh flat-leaf parsley
- 1 tsp salt
Instructions
- 1
Heat the oven to 450°F (230°C). Spread the chicken bones in a single layer in a large roasting pan and drizzle with the oil, tossing to coat. Roast for 30 minutes, then turn the bones and roast for another 20–25 minutes, until deep golden brown with some charred edges.
- 2
Scatter the onions, carrots, celery, and garlic around the bones in the roasting pan. Dot the tomato paste over the vegetables. Return the pan to the oven and roast for another 20–25 minutes, until the vegetables are softened and caramelized at the edges and the tomato paste has darkened to a brick-red color.
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