Making Stock in the Oven

Making stock is one of the basic skills that every serious cook should master. Even if you do not want to go the trouble of making brown stock, you really should make your own chicken stock. Not only is it superior in flavor to store-bought but it is nearly free. Instead of discarding the backs, wing tips, and other bones that you have left over from making other chicken dishes collect them in a large freezer bag until you have enough for a large pot of stock—about 4 pounds. The one problem with making stock is that if you have a gas cooktop, as I do, you are stuck in the house for the five or six hours it takes to simmer. Today it occurred to me to try making it in a slow oven instead. Since my oven is electric I can safely leave it to run errands. Bring the pot to a boil on the stovetop and skim off the foam that forms then put it into the oven at between 225°F and 250°F which will keep it a gentle simmer. My oven has a slow cook feature that, on low, maintains the temperature in that range or you can simply set your oven on bake at an appropriate temperature.


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