Mold Detox Friendly Roasted Chicken Stock
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Learn more āIngredients
8 servings
For the stock
- 3 lb chicken bones and carcasses (backs, necks, wings, or a mix)
- 2 tbsp olive oil
- 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
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 10 cups cold water, plus more as needed
- 1 tsp salt, plus more to taste
Instructions
- 1
Preheat the oven to 425Ā°F (220Ā°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 35ā40 minutes, turning once halfway through, until deeply golden brown on the surface.
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