|Source||City Market Prepared Foods|
|Prep time||3 hours|
|Cooking time||30 minutes|
|Total time||3 hours, 30 minutes|
This recipe makes a delicious stock to use in your cooking! It was taught in our Bird is the Word: Chicken Breakdown 101 class, led by our Chef and Prepared Foods Manager, Rod Rehwinkel.
Preheat oven to 350°. Meanwhile season the bones with salt and pepper, then lay evenly on a sheep pan. Roast 20-30 minutes, until bones are browned.
Place roasted bones and vegetables into a large sauce pot. Add cold water, bay leaf, pepper corns and star anise. Bring to a boil and reduce to a rolling simmer.
Cook for 1-1 ½ hours. Once stock has simmered strain the stock and refrigerate or freeze. Discard chicken bones and vegetables.