saturday chicken stock

Ingredients

• Servings: 16
• 1 tablespoon olive oil
• 2 rotisserie chicken carcasses, broken into pieces
• 4 carrots, cut into chunks
• 2 large onions, cut into chunks
• 3 stalks celery, with leaves
• 1/2 cup dry white
• 1 tablespoon whole peppercorns
• 5 whole cloves
• 2 bay leaves
• 1 sprig fresh thyme
• 5 quarts water

Recipe

Preparation Time: 20 mins Cook Time: 6 hrs

Ready Time: 6 hrs 20 mins


• preheat oven to 400 degrees f (200 degrees c).
• pour olive oil into the bottom of a large roasting pan; top with chicken carcass pieces, carrots, onions, and celery.
• roast in the preheated oven, stirring occasionally, until bones and vegetables are browned, about 1 hour.
• transfer roasted chicken bones and vegetables to an 8-quart stockpot. pour into the roasting pan, scraping the bottom to release any browned bits of food; pour into stockpot. add peppercorns, cloves, bay leaves, and thyme to stockpot. cover the mixture with water and bring to a slow simmer. set heat to low and simmer, straining off fat as needed, for at least 5 hours. strain stock through a cheesecloth; refrigerate or freeze stock.