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Roasted Chicken Stock PRINT
- YIELD: 8 servings
For years, I made chicken stock like my mother taught me— by cooking a raw whole chicken in water with aromatics.
I’ve changed my ways! I’d much prefer to make a roasted chicken for dinner, and save the carcass and roasted vegetables to give a wonderful and deeper flavor to my stock.
Store bought chicken stock is expensive, so this way I get more buzz for my buck from my investment in a whole chicken
Ingredients
| 1 | whole chicken, free-range and hormone free, if possible |
| kosher salt & fresh ground pepper | |
| Butter | |
| Fresh Herbs, if possible | |
| 2-3 | whole carrots, roughly chopped |
| 1 | whole onion, roughly chopped |
| 2-3 | celery stalks |
| For the herb garni: | |
| 4-6 | Parsley sprigs |
| 1-2 | Oregano sprigs |
| 3-4 | Thyme sprigs |
| 1-2 | marjoram sprig |
| 1-2 | sage sprigs (optional) |
| NOTE: I use whatever fresh herbs I have in my garden. | |
Directions
Prepare your roasted chicken dinner the way that you like it. I like to shove butter and either fresh rosemary or thyme sprigs and lemon slices under the chicken skin.
I am sure to season my chicken inside the cavity and outside.
Roasting time varies, according to weight of the chicken— about 1- 1/4 hours.
In the roasting pan, I add about 1-2 cups of water, the carrots and onion and I save these vegetables for my chicken stock.
Once you have enjoyed your roasted chicken, place the carcass and roasted vegetables and the herbs (tied with kitchen twine) and 8 quarts of water into a large stockpot.
Cover and simmer for 2 hours.
NOTE: I don’t salt my chicken stock, so that I can use this for recipes where I’ll be seasoning to taste.
Drain and discard the herbs and vegetables and carcass.
This chicken stock freezes well and makes delicious soups and risottos.
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