MEMBER RECIPE
Roasted Chicken Stock Recipe
By elanaspantry
Difficulty: Easy |
Total Time:
2 1/2 hours
|
Active Time:
|
Makes:
about 3 quarts
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.
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
INSTRUCTIONS
- 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
Member recipes are not tested by the CHOW food team.
Breaking up the chicken bones and roasting them with the vegetables will produce a richer stock, and is just as simple. It concerns me that cloves may also burn at that heat in under an hour. I would suggest roasting the roughly chopped onion, celery, carrot and chicken carcass together for an hour and a half, stirring once at the hour to evenly brown the pieces. Pour this mixture with the...+READ
Breaking up the chicken bones and roasting them with the vegetables will produce a richer stock, and is just as simple. It concerns me that cloves may also burn at that heat in under an hour. I would suggest roasting the roughly chopped onion, celery, carrot and chicken carcass together for an hour and a half, stirring once at the hour to evenly brown the pieces. Pour this mixture with the drippings into a stock pot, add your herbs, and cover with water to simmer.
I skim the fat and scummy matter from my stocks occasionally as they cook to keep them clear.-COLLAPSE
If you have this sealed in a mason jar what is the shelf life? Or best off to just freeze it i guess for regular use?
This time of the year I use a lot of stock. Roasted Chicken Stock sounds very good. I am going to make this recipe rather than buying ready made stock. thank you for this recipe.