Roasted Chicken Stock
Servings: 16 cup
Calories: 15kcal
Ingredients
- 4 pounds bony chicken pieces legs, wings, feet, necks and/or back bones
- 2 celery ribs with leaves cut into chunks
- 2 medium carrots cut into chunks
- 2 medium onions quartered, skin left on
- 1 whole head of garlic
- 2 teaspoon salt
- 2 teaspoon freshly ground black pepper
- 2 tablespoon regular olive oil
- 2 bay leaves
- ½ teaspoon dried rosemary
- ½ cup fresh parsley
- ½ teaspoon dried thyme
- ½ teaspoon dried ground sage
- 8 to 10 whole peppercorns
- 3 quarts cold water
- Juice of ½ lemon
Instructions
- Preheat the oven to 425 degrees.
- Arrange the chicken, carrots, celery, garlic and onion in a roasting pan large enough to hold them in one layer; drizzle all those components with the oil and season well with salt and ground pepper. Roast for 30 to 45 minutes or until the skin on the chicken is golden brown.
- Combine the roasted chicken and veggies with the peppercorns and herbs in a large stockpot. Add the cold water to the pot and bring to a lively simmer over medium heat. Then reduce the heat to medium low, letting the stock simmer gently; partially cover and cook for anywhere from 3 hours to 8 hours.
- As foam and fat rise to the top, skim it off using a spoon. Repeat every so often.
- Taste, and add salt and ground black pepper, as needed. If using, add juice of lemon.
- Use a slotted spoon to remove the chicken, allowing stock to drain back into the pot. You can reserve the chicken for other dishes; it will keep in a covered container in the refrigerator for 3 days.
- Strain the stock in a mesh sieve and cheesecloth, discarding the remaining vegetable solids, and cool in a bowl in the fridge covered in plastic wrap. Let chill for 8 hours to overnight, then skim the excess fat that has chilled and risen to the top and discard it.
- Freeze stock flat in zip-top bags, it'll last for four months in the freezer. Otherwise keep it in a covered container for 4-5 days in the fridge.
Nutrition
Calories: 15kcal