Roasted Chicken Stock

It’s against my religion to let food go to waste. I cannot, will not, throw food away. Hence all my freezer woes (more to come on that). Well, a couple weeks ago when I made roasted chicken, I used it as an opportunity to make some roasted chicken stock. A new one for me. It’s very easy (as most stocks are). Just keep your chicken bones once you’ve carved it and don’t throw out the veggies after roasting. Just combine it all in the pan you used for roasting and water (8 cups to be exact).

Looks gross, I know… but the end result is worth it. Trust me.

Now for the hard part: Bring to a boil, stir to loosen up anything stuck to the pan, reduce heat to low, cover and simmer for hours. At least 1 or 2 hours is best and stir it occasionally. When you’re done, run the stock thru a sieve a couple times to catch the large pieces and store in the fridge for up to a week or freeze in 2-cup increments in ziplock baggies.

Just look at that rich, deep color – Mine is in the freezer waiting to be used in risotto or soup! Now, don’t be a chicken bone waster and make this stock.

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  1. “real” food recipes | She's the Bross - March 8, 2013

    [...] vegetable stock | caramelized red onions | blueberry avocado smoothie | slow-cooker chicken stock | roasted chicken stock | breadcrumbs | homemade tortillas | red onion salad dressing (omit the sugar)| homemade easy [...]

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