ROASTED CHICKEN STOCK

Eddie Jordan

By
@EDWARDCARL

This recipe comes from Helen's Pantry.
I like to make it to use during the holidays. It,s also good to have for a midnight snack or when ever you want a good treat. Oh yes it's good to freeze. Oh by the way Helen was my Mother. T his recipe is for Eddie's cook book TIME after TIME.

Rating:
★★★★★ 2 votes
Comments:
Serves:
Makes 3 quarts
Prep:
15 Min
Cook:
2 Hr 30 Min
Method:
Stove Top

Ingredients

1
whole chicken, roasted and de-boned
3 qt
cold water
1
onion cut in half
4
carrots, cut into 2 inch pieces
10
cloves garlic
1/4 c
parsley flakes
10 sprig(s)
fresh thyme
5
celery tops, and leaves from inside of stalk
2
bay leaves

Step-By-Step

1Place the cooked and de-boned chicken in a large stockpot with the water.
2Bring pot to a boil and then reduce to a simmer. Simmer 1 hour
3Meanwhile, place onion,carrot, and garlic cloves on a parchment lined baking sheet.
4Roast at 400 degrees for 1 hour
5Add roasted vegetables to stock, then add parsley, thyme, celery, and bay leaves.
6Simmer stock 1 more hour then cool and strain.
7Use for soups and sauces.

About this Recipe

Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy
Hashtag: #helen's pantry