Roasted Chicken Stock

Roasted Chicken Stock Recipe
Photo: Randy Mayor; Styling: Leigh Ann Ross
Roasting the chicken and vegetables browns the chicken and caramelizes the vegetables, lending a deeper, richer flavor—and color—to the stock and your sauces. Freeze extra stock for up to six months.

Yield:

24 servings (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 25
Fat 1.4 g
Satfat 0.3 g
Monofat 0.7 g
Polyfat 0.3 g
Protein 2.6 g
Carbohydrate 0.3 g
Fiber 0.1 g
Cholesterol 11 mg
Iron 0.2 mg
Sodium 13 mg
Calcium 4 mg

Ingredients

7 pounds chicken wings
Cooking spray
3 cups coarsely chopped onion
2 1/2 cups coarsely chopped celery
2 1/4 cups coarsely chopped carrot
1 tablespoon olive oil
1 cup water
5 quarts water
15 parsley sprigs
15 black peppercorns
8 thyme sprigs
3 bay leaves

Preparation

1. Preheat oven to 450°.

2. Arrange chicken in a single layer on a jelly-roll pan coated with cooking spray. Combine onion and next 3 ingredients (through oil) in a bowl; toss well to coat vegetables. Arrange vegetable mixture in a single layer on another jelly-roll pan coated with cooking spray. Roast chicken and vegetables at 450° for 1 hour and 20 minutes or until browned, turning occasionally.

3. Place wings and vegetables in a stockpot. Pour 1/2 cup water into each baking sheet, scraping to loosen browned bits. Pour water mixture into pot. Add 5 quarts water and remaining ingredients to pot. Place pot over medium-high heat. Bring to a boil. Reduce heat to low, and simmer 4 hours, skimming off and discarding foam as needed. Strain stock through a fine sieve into a large bowl; discard solids. Cool stock to room temperature. Cover and refrigerate 5 hours or overnight. Skim solidified fat from surface; discard fat.

Note:

David Bonom,

November 2010
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