1 large ziplock bag full of chicken bones, defrosted
Oil
Water
Optional:
10 peppercorns
1-2 carrots, chopped
1 onion, chopped
1-2 stalks celery, chopped
Preheat oven to 400 degrees.
Pull the chicken bones out of the freezer and into the fridge the day before you want to make the stock so they aren't frozen. Put them in a roasting pan and drizzle with a little bit of canola or olive oil. Roast in the oven for 30-40 minutes until the bones and any bits of meat left clinging to them are lightly browned.
Remove the pan from the oven and dump all the bones as well as any juices into a large pot. Fill the pot with water, covering the bones completely (about 8-10 cups). Bring the water up to a boil, and then turn down to low and let simmer for 1-2 hours. You could also add the peppercorns, onion, and celery to this and let simmer with the bones.
Strain the bones and let cool. If you want to get rid of any fat, put the pot of broth in the fridge. When completely cooled you'll be able to take off the top layer of fat. Broth can be frozen or stored in the fridge for up to a week.
Or alternatively, strain the bones and return the broth to the heat. Chop up and add your choice of vegetables, spices, and/or noodles for a great homemade chicken soup.
