Comments on: Roasted Chicken Stock

By: Heather

Heather — Wed, 14 Apr 2010 22:46:10 +0000

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!

By: mosheep Denise Lamb

mosheep Denise Lamb — Mon, 28 Sep 2009 17:58:58 +0000

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

By: Puppydogs

Puppydogs — Tue, 22 Sep 2009 00:22:01 +0000

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!

By: azxure

azxure — Mon, 21 Sep 2009 15:53:41 +0000

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!

By: Abigaele

Abigaele — Mon, 21 Sep 2009 12:51:16 +0000

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