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How to make chicken stock or beef stock in the oven. How to save time & money while making the best stock for soup, stew and gravy.

How to Make Inexpensive No Fuss Chicken or Beef Stock in the Oven

It's so easy to easily make chicken or beef stock in the oven at the same time as slow cooking or braising something else.
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes

Ingredients

  • 2 -3 lbs bones and meat trimmings
  • 2 carrots cut in large chunks
  • 2 stalks celery
  • 1 large onion cut in large chunks
  • 3 or 4 cloves garlic crushed with the side of a knife blade
  • salt and pepper to very lightly season
  • water

Instructions

  1. Toss together all the ingredients in a small covered roasting pan or in a heavy covered dutch oven. Cover and roast at 350 degrees F for about an hour. Pour about 10 cups water (2 1/2 liters) over the roasted bones. cover and return to the oven for about 2 hours. Check it a couple of times. You may have to add additional water during this time to ensure the bones stay covered.
  2. Use a fine strainer to strain the stock off the bones. Skim the fat off the surface. You can chill the stock overnight for easy removal of all the fat if you like. Freeze in 16 ounce airtight plastic containers.