The Extra Step You Need To Take For More Flavorful Chicken Broth

Chicken broth is a common ingredient for tons of recipes, so if you have the spare trimmings to do it yourself, why wouldn't you? Not only does this help you maintain a zero-waste kitchen, but it often gives you a free and more flavorful ingredient than you find in stores. But to get the absolute most out of your chicken broth, roast those trimmings first.

When you simmer raw chicken bones, you end up with a white stock that's fairly clear, lightly-flavored, and highly adaptable. Brown stock, however, is named after its bolder flavor and darker color, thanks to roasted bones and trimmings. One pound of roasted trimmings for every three cups of water yields a rich, hearty liquid base perfect for everything from simple chicken noodle soup to chicken tortilla soup. Add whatever vegetables you may have on hand like celery, carrots, onion, and garlic, simmer uncovered for several hours while scooping out impurities, and you have liquid ambrosia that you'll be tempted to drink straight.

One of the best parts about making stock at home is that you can use virtually any trimming from your previous meals. Simply take a gallon zip-top bag and add scraps until it's full. Once it is, thaw overnight in the fridge and ready yourself to make one of the tastiest and easiest homemade ingredients possible.

Since stock doesn't rely on maintaining the texture of what you simmer, you can use any cast-off pieces from your chicken dinners. Keep in mind that if you save pre-cooked bones, such as from a rotisserie chicken, that flavor will be incorporated into the stock.

The best parts of chicken to make stock are the ones rich in collagen like feet and leg bones. However, there is nothing wrong with adding rib bones and wingtips to your trimmings bag. These still add plenty of flavor, especially in large quantities. Remember that smaller bones may be prone to burning in the oven, so keep a close eye on your roasting pan, and don't be afraid to remove some parts early.

When you assemble your roasting tray, feel free to add your vegetable ingredients. Roasted onions, carrots, and garlic have a richer flavor thanks to their caramelized sugars that perfectly complement the taste of brown stock. Toss all the ingredients with olive oil, salt, and pepper and roast at 450 degrees Fahrenheit for 40 minutes. Once they're done, add them to a pot of water and start your simmer, adding herbs like thyme, rosemary, or bay leaf at your discretion. After a few hours, you should have a pot rich with vitamins and minerals with a taste ready for your soup recipes.