ROASTED CHICKEN STOCK
This recipe comes from Helen's Pantry. I like to make it to use during the holidays. It,s also good to have for a midnight snack or when ever you want a good treat. Oh yes it's good to freeze. Oh by the way Helen was my Mother. T his recipe is for Eddie's cook book TIME after TIME.
Provided by Eddie Jordan @EDWARDCARL
Categories Chicken
Number Of Ingredients 9
Steps:
- Place the cooked and de-boned chicken in a large stockpot with the water.
- Bring pot to a boil and then reduce to a simmer. Simmer 1 hour
- Meanwhile, place onion,carrot, and garlic cloves on a parchment lined baking sheet.
- Roast at 400 degrees for 1 hour
- Add roasted vegetables to stock, then add parsley, thyme, celery, and bay leaves.
- Simmer stock 1 more hour then cool and strain.
- Use for soups and sauces.
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