Rich Chicken Stock

Page: www.foodnetwork.com/recipes/bobby-flay/rich-chicken-stock-recipe.html

| Course Type: Soups and Stews

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I've read about roasting bones or meat prior to making a broth, and finally did it. I basically followed these instructions, using chicken necks. Roasted in the oven (450) for about an hour, along with carrots and onions, filled the house with an amazing aroma. Following roasting, into the pot with a lot of water - and (deviating from the recipe) - a pound of chicken feet. The feet supply gelatin which gives the broth an amazing mouth feel. An hour of cooking, and draining out all the solids gave us a both that both smelled and tasted great.

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