Description
A flavorful, golden stock made from roasted chicken bones and vegetables, ideal for soups, sauces, and gravies.
Ingredients
Scale
- 1 large raw or 2 leftover roasted chicken carcasses (or 4–5 lbs chicken wings, backs, or necks)
- 3 carrots, roughly chopped
- 2 large onions, roughly chopped
- 3 celery stalks, roughly chopped
- 1 bay leaf
- Small bunch of parsley
- 4–6 quarts water (enough to cover ingredients by at least 2 inches)
Instructions
- Preheat oven to 400°F (200°C).
- Place chicken parts on a baking sheet and roast for 15–20 minutes until well caramelized.
- Transfer roasted chicken parts to a large (12-quart) stock pot.
- Add carrots, onions, celery, bay leaf, parsley, and water.
- Bring to a boil, then reduce heat and simmer for 4–6 hours.
- Let cool, strain through a fine mesh strainer, and discard solids.