Roasted Chicken Stock

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.

This recipe goes with Red Wine Reduction, Mushroom Gravy

Yield: 24 servings (serving size: 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 25
  • Fat: 1.4g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.3g
  • Protein: 2.6g
  • Carbohydrate: 0.3g
  • Fiber: 0.1g
  • Cholesterol: 11mg
  • Iron: 0.2mg
  • Sodium: 13mg
  • Calcium: 4mg

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. 1. Preheat oven to 450°.
  2. 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. 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.
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