Low Sodium Roasted Chicken Bone Stock

Total time4 hr 50 min

Prep time20 min

Cook time4 hr

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Ingredients

8 servings

4 lb chicken bones (backs, necks, carcasses, or a mix)
2 tbsp neutral oil (such as canola oil or vegetable oil)
Crisco Pure Vegetable Oil Crisco Pure Canola Oil Wesson Pure Vegetable Oil Mazola Cholesterol Free Canola Oil 40 fl oz Pompeian 100% Grapeseed Oil
See all
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)
Omit this
This ingredient likely doesn’t work for the diet.
6 sprigs fresh thyme
2 bay leaves
1 tsp whole black peppercorns
6 sprigs fresh flat-leaf parsley
1 tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

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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