Roasted Chicken Stock Recipe
Copy & Paste into your blog!
This work is licensed under a Creative Commons Attribution-Noncommercial 3.0 License
Ingredients
1 chicken carcass (I made Chipotle Orange Chicken; used the carcass after we dined on the meat)3 quarts cold water
1 onion, halved
4 carrots, cut into 2 inch pieces
10 cloves garlic, no need to peel
¼ cup parsley, finely chopped
10 sprigs fresh thyme
5 celery tops (the leaves and ribs from the inside of a bunch of celery)
2 bay leaves
Recipes for your iPhone
Find delicious recipes on what ingrediants you already have! Download iPhone app now!
How to make Roasted Chicken Stock
- Place the chicken carcass in a large stockpot with the water
- Bring pot to a boil and then reduce to a simmer
- Meanwhile, place onion, carrot and garlic cloves on a parchment lined baking sheet
- Roast at 400° for one hour
- Add roasted vegetables to stock, then add parsley, thyme, celery and bay leaves
- Simmer stock one more hour then cool and strain into glass mason jars
- Drink alone or use for soups and sauces
Register or login to add a comment!
