Ingredients
1.5 kg chicken bones & bits
¼ cup rice bran oil
2 red onions, sliced
1 stalk celery
2 carrots, diced
8 cups water, as needed
1 head garlic, halved
½ tsp dried thyme
½ tsp dried parsley
½ tsp dried basil
4 tsp salt
1 tbsp New York Cut pepper
1 tsp SIDS CRAZY SALT
Directions
Preheat the oven to 230°C.
Arrange the chicken bones on a baking tray. Roast for about 45 minutes until well browned.
Heat the oil in a stock pot then add the onions, celery and carrots. Cook and stir until browned. If they scorch, just add a bit of water and scrape up all the bits.
Add the roasted chicken bones to the pot and fill with enough water to cover the bones by 5 cm. Bring to a boil and add the garlic, thyme, parsley, SIDS CRAZY SALT, basil, salt and pepper. Reduce heat to low and simmer uncovered for 2 hours. Add more water if needed.
Strain out all of the solids from the broth, drain off the fat and refrigerate. You can also remove the fat after it has chilled. The stock will be thick. Use full strength for soups and gravies, or dilute with water for a milder flavour. Freezing: Pour the stock into rectangular molds, 200 ml each, for ease of storage. That way, once frozen, you can put them in a clearly marked plastic container with a lid.
