Roasted Chicken Stock Recipe

Roasted chicken stock

From staceyfish 16 years ago

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240 minutes to make
Serves 12

Warning: once you've made your own chicken stock you can't go back! I adapted this recipe to fit in with the way I cook: I The Herbed Bird">roast a chicken every week, and every other week I use two carcasses plus leftover meat to make stock. Read more See less

homemade
chicken
stock
roasted
fresh
healthy
delicious
herbs
carrots
celery
onions
aromatics
pepper
boil

Ingredients

2 The Herbed Bird">herbed bird carcasses (skin, bones, fond, meat scraps and any leftover chicken from last week's bird) herbed bird">shopping list
2 carrots, cut into 2" pieces shopping list
2 stalks celery, cut into 2" pieces, including the leaves shopping list
1 medium onion, quartered shopping list
1 medium leek, cut into 2" pieces, then sliced lengthwise and cleaned thoroughly shopping list
About 10-15 whole peppercorns shopping list
A couple of stems each of Italian (flat-leaf) parsley, sage, rosemary, and thyme (you can tie this plus the peppercorns and clergy leaves into cheesecloth to make bouquet garni but I don't bother -- it's all getting strained in the end anyway) shopping list
16 cups of water (only use enough to cover the ingredients in the pot) shopping list

How to make it

Combine all of the above ingredients in a stock pot over high heat. When it comes to a boil, reduce the heat and bring down to a simmer. Skim any impurities off of the top for the first 30 minutes.
Simmer for 3-4 hours until the chicken and vegetables no longer have any flavor.
Cool the stock in an ice water bath (or Alaskans can just put the pot outside!). If desired, put the stockpot in the fridge for a day or two so that any additional flavor can get leeched out of the bones.
Strain the stock using a cheesecloth-lined colander (reheating beforehand if you chose to leech the stock). If you won't be using the stock immediately do not skim the fat as it will help protect against bacteria growing in the stock. Leave in the fridge for no longer than a week and freeze for up to three months.
Makes 3-4 quarts.

Don't use the whole leek -- discard the tough dark green tops! Close

All the aromatics are in the pot before the water is added Close

And we're off! Close

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zena824 16 years ago
Ive been trying to do this also... It really makes a difference in the cooking and the taste of the food....I wish I had been doing it earlier.
I had no idea when I started that root veggies would make such a difference in it..but it does...
Thanks for this idea...
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staceyfish Anchorage, AK

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