roasted chicken stock

Name: ROASTED CHICKEN STOCK
Prep time: 15 min
Cook time: 2 h 30 min
Cuisine: American
Ingredients: 1 - whole chicken, roasted and de-boned; 3 quart(s) cold water; 1 - onion cut in half; 4 - carrots, cut into 2 inch pieces; 10 - cloves garlic; 1/4 cup(s) parsley flakes; 10 sprig(s) fresh thyme; 5 - celery tops, and leaves from inside of stalk; 2 - bay leaves

(2 RATINGS)

118 Pinches 3 Photos

Eddie Jordan

Bristow, OK

Updated on Aug 27, 2010

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.

Rate

prep time 15 Min

cook time 2 Hr 30 Min

method Stove Top

yield Makes 3 quarts

Ingredients

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

How To Make roasted chicken stock

Step 1

Place the cooked and de-boned chicken in a large stockpot with the water.

Step 2

Bring pot to a boil and then reduce to a simmer. Simmer 1 hour
Step 3

Meanwhile, place onion,carrot, and garlic cloves on a parchment lined baking sheet.
Step 4

Roast at 400 degrees for 1 hour
Step 5

Add roasted vegetables to stock, then add parsley, thyme, celery, and bay leaves.
Step 6

Simmer stock 1 more hour then cool and strain.
Step 7

Use for soups and sauces.
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