Roasted Chicken Stock
Roasting the chicken and vegetables browns the chicken and caramelizes the vegetables, lending adeeper, richer flavor-and color-to the stock and your sauces. Freeze extra stock for up to 6 months.
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- 7 pound(s) chicken wings
- cooking spray
- 3 cup(s) onion coarsely chopped
- 2 1/2 cup(s) celery coarsely chopped
- 1 tablespoon(s) olive oil
- 1 cup(s) water
- 5 quart(s) water
- 15 parsley sprigs
- 15 black peppercorns
- 8 thyme sprigs
- 3 bay leaves
- 1 . Preheat oven to 450 degrees.
- 2. Arrange chicken in a single layer on a jelly-roll pan coated with cooking spray. Combine onion nd 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 mins or until browned, turning occasionally.
- 3. Place wings and vegetables in a stock pot. Pour 1/2 cup water into each baking sheet, scraping to loosen browned bits. Pour water mixture into pot. Add 5 quarts waterand remaining ingredients to pot. Plave pot over med-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 overhight. Skim solidified fat from surface; discard fat.
This recipe is a personal recipe added by LMStone61 and has not been tested or endorsed by MyRecipes.
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Roasted Chicken Stock Recipe at a Glance
- COURSE: Sauces/Condiments