Tasty Homemade Chicken Stock Recipe

Preheat the oven to 450 degrees F (230 degrees C). Spray a large rimmed baking sheet with cooking spray.

Combine carrots celery onion and garlic with 1 tablespoon olive oil in a bowl. Arrange mixture loosely onto the prepared sheet making sure not to crowd as the vegetables will then steam instead of roast.

Roast the vegetables in the preheated oven until browned and fragrant 15 to 25 minutes.

While the vegetables are roasting heat remaining oil in a large stockpot over medium-high heat. Brown chicken parts in the hot oil until golden but not burned adding 1/4 cup water at a time as needed allowing it to boil off as to have bits stuck on the bottom of pan 7 to 10 minutes. Pour in 1 quart water.

Transfer roasted vegetables to the stockpot. Pour 1/2 cup water onto the baking sheet scrape up any bits and pour into the stockpot. Repeat if necessary.

Add thyme salt and pepper to the pot with 2 to 4 quarts of water depending on the size of your pot. Reduce heat to low and let simmer for 2 to 3 hours. Taste and adjust seasoning.

Line a sieve with cheesecloth and strain broth into a large pot or bowl; broth should come out clear and golden. If not using immediately let cool completely before pouring into Mason® jars and freezing until ready to use.