Chicken Bones

Store fresh bones in the refrigerator for a few days or freeze them until you're ready to make stock. Cooked bones should be stored similarly, ensuring they are cooled completely before refrigeration.

Roast bones before simmering to deepen the flavor of your stock.

Combine with vegetable scraps like onion skins and carrot peels for an even more flavorful broth.

Strain your stock well after simmering to remove any small bone fragments.

Root vegetables (carrots, celery, onions)

Aromatics (garlic, bay leaves, peppercorns)

Herbs (parsley, thyme)

Using only raw bones without roasting first can result in a less flavorful stock.

Over-simmering can lead to a cloudy or bitter broth.