Image générée par IA
A clear, deeply savory chicken stock made by gently simmering roasted bones, aromatic vegetables, and herbs. Keep it lightly seasoned so it can anchor sauces, soups, grains, and braises.
Image générée par IA
Image générée par IA
Roasting the bones and vegetables develops layered savory flavor, while a gentle simmer extracts gelatin without agitating the stock into cloudiness. Minimal salt keeps it versatile for later recipes.
Strain and cool the stock promptly. Refrigerate in airtight containers for up to 4 days, or freeze for up to 3 months. Leave headspace when freezing.
Reheat only the portion needed in a saucepan until steaming hot, then use immediately. Do not repeatedly cool and reheat the full batch.
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