Recipe

Roasted Chicken Stock

by elanaspantry on September 21, 2009 in Gluten Free, Special Dietary Needs

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Recipe Description

Learn how to make your very own gluten free roasted chicken stock.

Preparation Instructions

1. Place the chicken carcass in a large stockpot with the water.
2. Bring pot to a boil and then reduce to a simmer.
3. Meanwhile, place onion, carrot and garlic cloves on a parchment-lined baking sheet.
4. Roast at 400°F for one hour.
5. Add roasted vegetables to stock, then add parsley, thyme, celery and bay leaves.
6. Simmer stock for one more hour, then cool and strain into glass mason jars (can according to USDA canning guidelines), or into freezer-safe containers.
7. Drink alone or use for soups and sauces.

Ingredients

1 whole Chicken Carcass
3 quarts Cold Water
1 whole Onion, Halved
4 whole Carrots, Cut Into 2 Inch Pieces
10 whole Cloves Garlic, No Need To Peel
¼ cups Parsley, Finely Chopped
10 sprigs Fresh Thyme
5 whole Celery Tops (the Leaves And Ribs From The Inside Of A Bunch Of Celery)
2 whole Bay Leaves

5 Comments | Be the first to comment!

Comments

Abigaele on 9.21.2009

This is great – and the chicken meat can be used for countless recipes. Thanks for sharing.

azxure on 9.21.2009

This sounds delish and looks way easier than the stock recipe I usually use (which calls for two armloads of veggies, two chickens and all day long to make the stuff). Thanks!

Puppydogs on 9.21.2009

You inspire me!

I can’t believe that I never thought of this!

Do you make a beef broth??

thank you, thank you, thank you!

mosheep Denise Lamb on 9.28.2009

Elena

I made this today.

I used the leftover bones from a roasted chicken.
There was a little meat left on the bones.

The aroma was so fantastic.

The aroma from the vegetables were also amazing.

I mixed them together and the aroma was even more amazing.

I froze the three quarts of liquid that I got and I can’t
wait until it cools down outside to make a big pot
of chicken soup.

great job.

mosheep

Heather on 4.14.2010

This is sooooo YUMMY! Am freezing the stock as well — reducing it so it will take up less space. Well worth the extra effort to have low sodium alternative to canned and processed with goodness-knows-what stuff from the store. I have in the past made stock but the difference here is the oven roasting of the veggies. Adds a whole new depth of flavor!

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