Roasted Chicken Stock

I am a soup lover so stocks and broths are staples in our home. This roasted chicken stock recipe consist of roasting a chicken carcass, bones, and/or wings along with diced vegetables before adding it to a stock pot. Flavor is added to the finished stock by roasting the components first due to them caramelizing in the oven. This process creates a delicious base for soups and any recipe that calls for stock. The completed stock has a rich, deep flavor and color.

You can also make this stock if you have a leftover chicken carcass from a roasted or rotisserie chicken. This is great because you are able to get a numerous amount of meals from just one chicken. It is cost efficient and an extremely easy way to add a delicious element to your kitchen arsenal.

Roasted Chicken Stock

Yield: 6 cups

4 pounds, chicken bones and/or wings

1 yellow onion, large diced

2 carrots, scrubbed and washed, chopped

3 stalks of celery, large diced

Italian Parsley, about 5 or 6 stems

5 fresh thyme sprigs

2 bay leaves

2 tbsp black peppercorns

12 cups of water

Preheat oven to 450°F. Add chicken bones or wings to an oiled roasting pan along with the vegetables. Roast in the oven for about 40 to 50 minutes or until the chicken and vegetables are browned and caramelized.

Add the roasted chicken and vegetables to the stock pot. Add a small amount of water to the roasting pan to help remove all of the caramelized bits with a wooden spatula. Afterwards, add the water with the caramelized bits removed from the pan to your stockpot.

Add 12 cups of water to the stockpot. Add the italian parsley, thyme, bay leaves, and peppercorns. Bring to a boil and quickly reduce the heat to medium low. If scum (gray, foamy matter) is floating on top of your stock, remove it with a large spoon. Allow the stock to simmer for 4 to 4.5 hours. The liquid will reduce by half.

Remove the bones, chicken, and vegetables from the stock. Strain the remaining liquid through a fine mesh strainer. You can use cheesecloth over the fine mesh strainer if like to ensure no particles are in your stock.

The stock can be stored in the freezer for 3 months, 3 days in the refrigerator, or used immediately in the recipe of your choice. Enjoy!

-Jean