Brown Chicken Stock
""A stock so rich and savory, your soups and gravies will be amazing! It's a little work, but it's cheap and sooo worth it. I save up 'used' bones in a freezer bag in the freezer for weeks or months until I have enough to make a stock. This is also a great way to use the backs or necks from whole chickens."..."
INGREDIENTS
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2 1/2 pounds chicken bones
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1/4 cup olive oil
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2 red onions, sliced
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1 stalk celery
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2 carrots, diced
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8 cups water, or as needed
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1 head garlic, halved
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1/2 teaspoon dried thyme
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1/2 teaspoon dried parsley
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1/2 teaspoon dried basil
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4 teaspoons kosher salt
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1 tablespoon cracked black peppercorns
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