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Roasted Chicken Stock, Made Easy PRINT
- YIELD: 10 servings
With all due respect to my mother, I’ve decided that I prefer to make stock from a roasted chicken rather than a raw chicken. Using a pasta pot, and roasting chicken drumsticks in the oven turned out to be very economical, super easy and yielded 10 quarters of homemade chicken stock. It freezes well, and there really is nothing like homemade stock with a lot of L-O-V-E stirred into it!
Pictured here:
Italian Wedding Soup, made with homemade chicken stock.
For a tutorial on how to make this, please visit my food blog at:
http://foodiewife-kitchen.blogspot.com/2009/11/chicken-soup-for-soul-italian-wedding.html
Ingredients
| 4 | pounds chicken drumsticks (about 12) |
| 2 | carrots, roughly cut into large pieces |
| 1 | onion, unpeeled and cut into large chunks |
| 2 | celery stalks, chopped into large pieces |
| 12-16 | whole peppercorns, wrapped in cheesecloth or a tea leaf holder) |
| 2 | bay leaves |
| Bouquet garni (4-6 stems of fresh herbs: | |
| fresh thyme | |
| oregano | |
| Italian parsley | |
| marjoram (optional) | |
| TIP: I save rubberbands from broccoli stems and use that to wrap the garni. Or use kitchen twine | |
Directions
If you own a pasta pot, with a removable colander, then making chicken stock is so easy! If not, you will need a large pot, with a lid, and a colander.
Wash and pat dry the raw chicken and season with kosher salt & fresh cracked pepper.
On a large roasting pan, lay out the drumsticks and roast for about 20 minutes at 425F.
Set the roasted chicken into the colander and then into the pasta pot.
Add the chopped veggies, peppercorns, Bay leaves into the pot.
Fill with cold tap water to, leaving a few inches from the top of the pot. My pot yielded 10 quarts of stock, but I didn’t measure it!
NOTE: I do not add salt to the water, because I want to salt the stock at the time I am making a soup or pan sauce with this.
Bring the pot to a boil, cover with a lid and then lower to simmer for about 2 hours.
When finished, remove the colander and put the stock into a refrigerator. Once the stock is chilled, you can easily skim the fat from the top.
Save the chicken, which will easily fall off the bone. I freeze this in portions to become many other recipes— chicken enchiladas, chicken pot pie or even just good ole chicken soup!
I freeze the stock in quarts. This is cheaper than commercial stock, and I think it’s so flavorful!
Please visit my food blog for several soup recipes I’ve made with this.
Chicken soup for the soul…
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