Best Roasted Chicken Stock Recipes
ROASTED CHICKEN STOCK
One of the great joys of roasting a chicken is turning the bones into stock. This simple golden elixir, a real panacea for life's ailments, starts with a leftover carcass from a roasted chicken, one you've already eaten and picked the meat off of. What you're going for here isn't clarity in looks or flavor, as you might with a traditional French stock. Instead, this version is deeply fortified with alliums, bay leaves, peppercorns and a touch of turmeric for earthy depth and spiced savoriness. This stock is great to cook with, but also tastes excellent sipped straight from a mug like tea.
Provided by Eric Kim
Time 1h10m
Yield 1 1/2 to 2 quarts
Number Of Ingredients 7
Steps:
- To make this stock in an Instant Pot: Add the chicken carcass to a 3- or 6-quart Instant Pot or other electric pressure cooker. Chop the onion into eighths, and slice the garlic head in half crosswise to expose the cloves; dump the alliums into the pot over the chicken. Crush the bay leaves and add, along with the salt, black peppercorns, and turmeric. Add enough cold water to reach the max line in the 3-quart or to cover the bones in the 6-quart (5 to 6 cups). Gently stir and cover with the lid. Pressure-cook on high for 1 hour and let the pressure release naturally.
- To make this stock on the stove: Follow Step 1, but place all of the ingredients, including the water, into a large heavy-bottomed pot, such as a Dutch oven or stock pot, and gently stir. Bring to a boil over high heat, then immediately reduce the heat to maintain a gentle simmer. Cover and cook until the stock is deeply golden, the chicken bones are falling apart at the joints when you try to pick them up and the vegetables have turned to mush, about 3 hours.
- Strain the contents of the pot through a colander set over a large bowl; press the bones to get out all of the liquid. Taste for seasoning, adjusting with salt as desired. Ladle the stock into large mugs for sipping, or use as an ingredient in your cooking. Alternatively, you can let the strained stock cool slightly before transferring into quart containers and storing in the refrigerator.
- This chicken stock will keep in the refrigerator for 3 to 4 days or in the freezer for up to 4 months. Heat individual portions in coffee mugs to drink in the morning for breakfast, or use as a base for soups, stews and porridges throughout the week.
PRESSURE COOKER DARK ROASTED CHICKEN STOCK RECIPE - (4.1/5)
Provided by Foodiewife
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F. Season chicken with salt and pepper. Place into a roasting pan and add vegetables, onion and garlic. Drizzle with olive oil, and mix with hands to coat. Roast for approximately 45 minutes, until everything has achieved a dark color. If you don't own a pressure cooker (buy one!) then simmer this on a stove top for about an 90 minutes. If using a pressure cooker: Pour in 8 cups of water into the pot. Add all the roasted chicken and vegetables into the pot. Add the bay leaves and fresh parsley. Lock on the lid, and pressure cook on HIGH for 35 minutes (or use the SOUP button). When the PC beeps, do a quick pressure release. Carefully strain the broth. The broth can be frozen for future use. See my recipe, on Key Ingredient, for "Grießnockerlsuppe (Semolina Dumpling Soup)" http://www.keyingredient.com/recipes/3014865032/grienockerlsuppe-semolina-dumpling-soup/ to see how I made the dumplings.
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.
ROASTED CHICKEN STOCK RECIPE - (4.7/5)
Provided by Foodiewife
Number Of Ingredients 14
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.
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