Yield
8 cups (serving size: 1 cup)

How to Make It

Step 1

Preheat oven to 450°.

Step 2

Arrange chicken drumsticks, carrots, and onion in a single layer in the bottom of 2 broiler pans or roasting pans coated with cooking spray. Bake at 450° for 30 minutes. Turn chicken over, and rotate pans on oven racks. Bake an additional 30 minutes or until browned.

Step 3

Transfer chicken and vegetables to a 6-quart stockpot. Carefully discard drippings from broiler pans, leaving browned bits. Place 1 broiler pan on stovetop; add 2 cups water to pan. Bring to a boil over medium-high heat. Reduce heat; simmer 2 minutes, scraping pan to loosen browned bits. Carefully pour contents of broiler pan into stockpot. Repeat procedure with remaining broiler pan and 2 cups water.

Step 4

Add remaining 12 cups water, thyme, parsley, and bay leaf to stockpot; bring to a simmer over medium-high heat. Reduce heat to low, and simmer gently 2 hours, skimming foam and fat from the surface occasionally. Strain stock through a fine sieve into a large bowl. Discard solids. Cover and chill stock for 8 hours or overnight. Skim solidified fat from surface of stock; discard fat.

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