Roasted Chicken Stock Recipe
By Published: September 1, 2016
Ingredients
- 1 carcass of Spicy Roasted Chicken with pan juices
- 1 onion peeled and quartered
- 2 carrots cut in half
- 1 handfull fresh parsley, stems included
- 12 black peppercorns
- 1/2 teaspoon coarse salt
- 1/8 teaspoon dried thyme
- 1/8 teaspoon dried sage
Instructions
- Place all ingredients in a large stockpot and cover with water. Do not get closer than 4 inches from the rim. Cover and place over high heat until the mixture comes to a boil. Uncover and reduce heat to low. Simmer 1 hour and 15 minutes. Remove from heat and allow to cool 45 minutes. Carefully strain through a fine-mesh strainer, and discard solids. Cool stock to room temperature. Refrigerate and use within a week or freeze for later use.
