Roasted Chicken Stock
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
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
Gluten Free Girl has a good video on her site which demos how to make a stock and Elise over at simplyrecipes.com has a nice post with instructions as well.
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!
Posted on September 15, 2009 in how-to by Elana
other entries you may like: How to Roast Beets
or How to Roast Almonds
or McKale
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Yum. Jewish penicillin, you know :) Get well soon!
Welcome back!! Hope everyone feels 100% better as soon as possible.
Adding a tablespoon of vinegar to the pot draws the calcium and other minerals out of the bones. Simmer 12-24 hours and the bones just disintegrate because all those good minerals are in the broth and not in the bones anymore.
Home making chicken stock ... that does sound lovely and therapeutic all the way around. Hope you're all 100% soon. :-)
Shirley
Glad you made it home safely. So happy your book signings went well. Thanks for the stock recipe. I have been browsing through cookbooks lately looking for stock recipes. I will try this one, sans garlic, since that is on my new-vast-list of food intolerances, along with almonds, olives, tomatoes, and many other sad omissions. I think roasting the vegetables will surely add richness to this stock. Thanks! Hope you are feeling top-notch again soon.
I've been making chicken stock for the last two weekends. There's something so grounding about using homemade stock in my cooking. And, my husband can really tell the difference in the taste.
I started buying glass jars instead of SnapWare and I love it. There's some things that are staying in my Snapware, but most of it is in glass. It just feels better this way.
I love homemade chicken broth! We make it just about every week. So nourishing.
I hope that you get to feeling better soon!
I have been thinking about making my own stock lately but haven't gotten around to it. I know that it will taste better and be much less exspensive, I need to just bite the bullet and do it, especially now that cooler weather is here.
Sounds delicious! There is little more comforting than homemade stock or soup. The smell alone works wonders!
I just wanted to say that I received your cookbook in the mail today and I am so excited to try all the new recipes! What a beautifully designed cookbook and the recipes blew my mind. I never knew that almond flour could be used for so many dishes. Thank you so much for putting this together, I will cherish it!
You know, I have done this with the vinegar, but my family can taste it (even that tiny amount) and then they don't want to consume it. I've decided it's probably better to leave it out for us, so that they will actually enjoy the taste. If you have any tips for hiding the vinegar taste, I'd be interested.
I need to 2nd the comment about adding vinegar to it. I use 1 tablespoon of apple cider vinegar and it really adds so much calcium and trace minerals to the stock. So good for you!
Bon appétit!
http://www.wellwire.com
So, what is the best way to store this delightful stock? I want to make some and store it away for winter, but have limited freezer space - can I can it safely? Thanks for a GREAT GF blog, you're recipes not only inspire but add so much variety to my otherwise dull and lifeless diet!
Wow that stock recipe is an awesome addition to any of the chicken recipes I usually make (or attempt to make...thanks for sharing.
I've never made a roasted stock, but I usually roast my onion halves or quarters over an open flame on my gas stove until they get those charred/caramelized bits and then they go into the soup pot. My former babysitter, who is Polish, used to make our soup with this technique.
I noticed that you seem to use parchment paper in many of your baking sheet-in-the-oven recipes, and was wondering if you've ever tried a silpat-type liner, or, what your thoughts are on those.
TIP FOR STORING CHICKEN STOCK:
Pour into ice cube trays and freeze, then transfer the ice cubes to a plastic bag in the freezer :)
This is also a great technique for storing lime juice (for times when it is not in season).
:)