ROASTED CHICKEN STOCK

2
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

How to Make ROASTED CHICKEN STOCK

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.

Printable Recipe Card

About ROASTED CHICKEN STOCK

Main Ingredient: Chicken
Regional Style: American
Hashtag: #helen's pantry



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