Low Sodium Roasted Chicken Stock

Total time4 hr 50 min

Prep time20 min

Cook time4 hr

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Ingredients

8 servings

For the stock

3 lb chicken bones and carcasses (backs, necks, wings, or a mix)
2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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3 medium carrots, cut into 2-inch pieces
3 stalks celery, cut into 2-inch pieces
1 medium leek, white and light green parts only, halved lengthwise and rinsed
4 sprigs fresh thyme
1 small bunch fresh flat-leaf parsley (stems and leaves)
2 bay leaves
1 tsp whole black peppercorns
10 cups cold water, plus more as needed
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

Instructions

1
Preheat the oven to 425°F (220°C). Arrange the chicken bones in a single layer in a large roasting pan and drizzle with the olive oil, turning to coat.
2
Roast the bones for 35–40 minutes, turning once halfway through, until deeply golden brown on the surface.

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