27748 Roasted Chicken Stock 2 1/2 hours 5-15 minutes about 3 quarts Thu Sep 17 10:35:14 -0700 2009 Thu Sep 17 10:36:03 -0700 2009 Easy American User http://www.chow.com/recipes/27748 Thu, 17 Sep 2009 17:36:03 GMT I decided to make a Gluten Free Roasted Chicken Stock last night and of course consulted one of my favorite books, Joy of Cooking. The recipe below is based upon the one in that book.

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  • 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
    • ]]>     http://www.chow.com elanaspantry 49 Soup/Salad/Sandwich 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

    ]]>     2782 roasted 70 chicken 929 stock 232 soup