It’s wonderful to be back at home with my family and kitchen. I’ve made myriad soup stocks these last few days in order to help my husband and myself recuperate from the sniffles we each seem to have picked up last week. We’re recovering quite quickly.
To create a bit of variety, I decided to make a roasted chicken stock last night and of course consulted one of my favorite books, Joy of Cooking. The recipe below is based upon the one in that book.
- 1 chicken carcass (I made Chipotle Orange Chicken; used the carcass after we dined on the meat)
- 3 quarts cold water
- 1 onion, halved
- 4 carrots, cut into 2 inch pieces
- 10 cloves garlic, no need to peel
- ¼ cup parsley, finely chopped
- 10 sprigs fresh thyme
- 5 celery tops (the leaves and ribs from the inside of a bunch of celery)
- 2 bay leaves
- 1 tablespoon apple cider vinegar
- Place the chicken carcass in a large stockpot with the water
- Bring pot to a boil and then reduce to a simmer
- Meanwhile, place onion, carrot and garlic cloves on a parchment lined baking sheet
- Roast at 400° for one hour
- Add roasted vegetables to stock, then add parsley, thyme, celery, bay leaves, and apple cider vinegar
- Simmer stock one more hour then cool and strain into glass mason jars
- Drink alone or use for soups and sauces
- Fill 1 quart mason jars with 3 cups of stock each, leaving 1 cup space in each jar for expansion in freezer
- Freeze stock in jars
I do have a recipe for a quick and easy chicken stock (that uses everything in the bottom of the vegetable drawer) which I will be posting here this fall or winter. In the meantime, I hope you enjoy learning how to make chicken stock!