ROASTED CHICKEN STOCK RECIPE - (4.7/5)

Roasted Chicken Stock Recipe - (4.7/5) image

Provided by Foodiewife

Number Of Ingredients 14

HERB GARNI:
1 whole chicken, free-range and hormone free, if possible
Kosher salt and fresh ground pepper
Butter
Fresh herbs, if possible
2 to 3 whole carrots, roughly chopped
1 whole onion, roughly chopped
2 to 3 celery stalks
4 to 6 parsley sprigs
1 to 2 oregano sprigs
3 to 4 thyme sprigs
1 to 2 marjoram sprigs
1 to 2 sage sprigs (optional)
NOTE: I use whatever fresh herbs I have in my garden.

Steps:

Prepare your roasted chicken dinner the way that you like it. I like to shove butter and either fresh rosemary or thyme sprigs and lemon slices under the chicken skin. Be sure to season my chicken inside the cavity and outside. Roasting time varies, according to weight of the chicken, about 1- 1/4 hours. In the roasting pan, I add about 1 to 2 cups of water, the carrots and onion and I save these vegetables for my chicken stock. Once you have enjoyed your roasted chicken, place the carcass and roasted vegetables and the herbs (tied with kitchen twine) and 8 quarts of water into a large stockpot. Cover and simmer for 2 hours. NOTE: I don't salt my chicken stock, so that I can use this for recipes where I'll be seasoning to taste. Drain and discard the herbs and vegetables and carcass. This chicken stock freezes well and makes delicious soups and risottos.