Dark Chicken Stock

Prep Time:

30 Minutes

Cook Time:

10 Minutes


4 Servings



About the Recipe

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  • Chicken bones from 2 chickens

  • 4-6 ltrs of water

  • Mirepoix (Medium Diced)

  • 1 large white onion

  • 4 stalks of celery

  • 3 carrots

  • Parsley stems

  • Bayleaves

  • Peppercorns

  • Fresh thyme

  • 1 clove of garlic


  1. Place the bones onto a parchment lined baking sheet

  2. Roast the bones in an oven for 45 minutes or so on 375F

  3. Remove the bones and place into a large enough pot to hold all the liquid and bones.

  4. Add cold water to the pot of bones just to cover by 1-2 inches

  5. Slowly bring to a simmer and skim the top

  6. Simmer for an hour or so then add the mirepoix and sachet

  7. Let simmer for another hour

  8. Continue to skim the top of fat and impurities

  9. Strain and discard the nutrient depleted bones and veg