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Homemade Roasted Chicken Stock
Homemade Roasted Chicken Stock
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From: EatingWell Magazine, Soup Cookbook
If you've ever wondered why soups and sauces taste so good at restaurants, homemade stock may be the answer. This homemade stock recipe starts with two leftover roasted chicken carcasses. If you don't have two ready at once, freeze one and save it until you roast another chicken. Simmering the bones with herbs and veggies makes a virtually sodium- and calorie-free broth that has a deep, delicious flavor.
- By: David Bonom EatingWell Recipe Contributor
Ingredients 5 servings
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Original recipe yields 5 servings
Nutrition per serving may change if servings are adjusted.
- 2 roasted chicken carcasses (meat removed)
- 1 cup chopped onion
- ¾ cup chopped carrots
- ¾ cup chopped celery
- 6 cloves garlic
- 6 sprigs fresh parsley
- 3 sprigs fresh thyme
- 1 bay leaf
- 10 whole black peppercorns
- 12 cups water
Preparation
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- Place carcasses (meat removed) in a large pot. Add onion, 3 carrots, celery, garlic, parsley, thyme, bay leaf and peppercorns. Add water; bring to a boil. Reduce heat to maintain a gentle simmer; cook, uncovered, for 3 hours.
- Let stand 30 minutes. Strain the stock through a fine-mesh sieve into a large bowl; discard the solids. If you have more than about 5 cups of stock, transfer it back to the pot and continue simmering until reduced to 5 cups.
- To make ahead: Refrigerate for up to 3 days or freeze for up to 6 months.
- Analysis note: After straining and skimming, stock has negligible calories and nutrients.
