roasted chicken stock

chicken stock

While there are a few good store-bought stocks out there, there is nothing better than homemade stock to up the flavor and quality of any recipe. That’s why I’m often the weird family member at Thanksgiving excitedly asking for the turkey carcass to take home to go make stock…

Did you know some store-bought stocks sneak in ingredients like sugar, excess sodium, gelatin, MSG, and more? While it takes a bit of stove time, homemade stock is uncluttered, rich in flavor and features only the simplest of ingredients. Make a big batch one weekend and divide into 1-2 cup mason jars and freeze for future use. Don’t be dismayed by the 3 hour simmer time. You don’t have to tend to it; just set it on a low simmer and go about your day.

You may wonder why you have to roast the bones? You don’t have to, but I promise the roasting process adds this rich depth of flavor and a beautiful golden brown color to the stock. The extra step is 100% worth it.

Give it a try! PS: This yields a stock very low in salt-content. That way, you can control the amount of salt in whatever recipe you end up using it for later on.

ROASTED CHICKEN STOCK

Ingredients:

  • 1 leftover rotisserie chicken carcass (from an approx. 2 lb. rotisserie chicken)
  • 1 large onion, cut into large chunks
  • 2 celery stalks, cut into large chunks *don’t be afraid of the leaves; they add great flavor
  • 2 medium carrots, cut into large rounds
  • 1 large garlic clove, smashed & peeled
  • 1 Roma tomato, quartered
  • juice from 1/2 lemon
  • 12 cups of tap water
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1/2 tsp. sea salt
  • 1/2 tsp. black peppercorns

Directions:

  1. Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil and lay out your chicken carcass, ideally torn or cut into large pieces. Roast for 20-25 minutes until golden brown and sizzling. Set aside.
  2. In a large stock pot, heat 1 Tbsp. extra virgin olive oil over high heat. Add your onion & celery chunks, sliced carrot, smashed garlic, and quartered Roma tomato and cook for 5 minutes. Deglaze the pan a bit with the lemon juice. Add back in the roasted chicken bones, 12 cups of water, thyme, bay leaf and peppercorns plus 1/2 tsp. sea salt and bring everything up to a boil. Once boiling, reduce the heat and simmer, stirring occasionally, for 3 hours.
  3. After 3 hours, strain the stock through a fine mesh sieve into a large mixing bowl and discard the solids. Refrigerate the stock overnight. In the morning, skim any solidified layer off the top. Divide the stock into mason jars and refrigerate (or freeze) until ready to use. Use within 1 week if refrigerating or within 6 months if freezing.

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