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.


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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

Directions Step-By-Step

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

About this Recipe

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