How to make it

  • Roast chicken and veggies in 425 f oven for about 60 min. to a deep brown color, turning every 20 min. Put in large pot, discard fat in roasting pan. Pour 1 qt. boiling water in pan and looses all the brown bits, add to chicken in pot. Add spices and 5 qt. water, bring to a slow boil and simmer for 4 hrs. Add hot.water from time to time. Strain through a sieve, let cool and store in fridge. Any fat will raise to the top and become solid and can easily be removed. Store in fridge for up to 3 days or freeze.

Reviews & Comments 1

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  • luisascatering 1 year ago
    I'm a homemade chicken stock makin' freak. I never throw away my roasted chicken carcasses - they do make the best stock!
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