|Roasted Chicken Stock|
|Written by Launie Kettler|
|Tuesday, 28 February 2012 20:34|
Roasting chicken bones makes a dark and flavorful stock for soups and stews and is easy to make, but it's also easy to forget to make. Recently Jedd has been buying whole chickens at the store and breaking them down when he gets home. He separates the meat into different bags and then stows the carcass in the freezer. I've been getting better about saving various vegetable peels and cuttings and I've been freezing those as well. So, although we've been really good about preparing to make more homemade stock, we've been lousy about just doing it.
Until today. that is, when I opened the freezer and couldn't maneuver our ice cube trays out because we have so much packed in there. So, I pulled out a bag of chicken, frozen parsley stems, leek cuttings and dill, turned the oven on, and started roasting.
Roasted Chicken Stock
1 chicken carcass
Salt and pepper
3 carrots, washed (but not peeled) and halved
1 medium onion, peeled and halved
1 leek, roughly chopped
1 bunch of parsley (or parsley stems)
1 bunch of dill
12 cups of cold water
1 tablespoon of sea salt
2 bay leaves
1 teaspoon of black peppercorns
The day before you are going to make the stock, pull the frozen chicken carcass out and let it defrost in the refrigerator overnight.
Preheat the oven to 375 degrees.
Put the chicken in a roasting pan along with the carrots and onion. Drizzle them with olive oil, and generously salt and pepper them. Roast for 45 minutes to an hour to make sure that the chicken has good color. Add the chicken, roasted vegetables, water, bay leaves, peppercorns, parsley, dill, leek and salt into a large soup pot. Simmer (but don't boil) the stock over medium-low heat for 5 hours.
Makes 8 cups.
(Photos by Launie Kettler)