It’s wonderful to be back at home with my family and kitchen. I’ve made myriad soup stocks these last few days in order to help my husband and myself recuperate from the sniffles we each seem to have picked up last week. We’re recovering quite quickly.
To create a bit of variety, I decided to make a 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.
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
- 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
I do have a recipe for a quick and easy chicken stock (that uses everything in the bottom of the vegetable drawer) which I will be posting here this fall or winter. In the meantime, I hope you enjoy this delicious, warm and hearty stock!
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