How-to: Roasted Chicken Stock

Total Time: 2 hrs 5 mins Preparation Time: 5 mins Cook Time: 2 hrs

Ingredients

• 1 chicken carcass (i made chipotle orange chicken, used the carcass after we dined on the meat)
• 3 quarts cold water
• 1 onion, halved
• 4 carrots, cut into 2 inch pieces
• 10 garlic cloves, no need to peel
• 1/4 cup parsley, finely chopped
• 10 sprigs fresh thyme
• 5 celery tops (the leaves and ribs from the inside of a bunch of celery)
• 2 bay leaves

Recipe

• 1 1. place the chicken carcass in a large stockpot with the water.
• 2 2. bring pot to a boil and then reduce to a simmer.
• 3 3. meanwhile, place onion, carrot and garlic cloves on a parchment lined baking sheet.
• 4 4. roast at 400° for one hour.
• 5 5. add roasted vegetables to stock, then add parsley, thyme, celery and bay leaves.
• 6 6. simmer stock one more hour then cool and strain into glass mason jars.
• 7 7. drink alone or use for soups and sauces.