ROASTED CHICKEN STOCK

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ROASTED CHICKEN STOCK

I love the full-bodied flavor of roasted chicken stock and using the bones from the chicken carcass gives the stock a deep rich chicken flavor. You can use it for many dishes including gravies, braising liquid, risotto, quinoa, pasta and even to boil potatoes. The soup will keep up to 5 days in the refrigerator and 3 months in the freezer. If you can the soup it will last up to a year!

ROASTED CHICKEN STOCK

Yields 2-1/2 quarts

6 to 8 servings

INGREDIENTS

1- 4 to 5-pound store-bought Roasted Chicken

2 yellow onions skins on cut into quarters

6 scallions chopped in half

5 garlic cloves smashed skins on

½ bunch of Italian parsley

4 large carrots, peeled and chopped into chunks

8 pieces of celery ribs with tops chopped in chunks

1-tablespoon kosher salt

6 peppercorns

1-tablespoon cumin

3 quarts of water

1/2 lemon

INSTRUCTIONS

Separate the meat and skin from the bones of the chicken.* Place the bones and skin in a stockpot add the onions, scallions, garlic, parsley, carrots, celery, salt, peppercorns, cumin, and water and lemon. On high heat bring the stock to a rolling boil, turn the heat down to a low boil for 2 hours.

Strain the soup through a calendar and pour it back into the stockpot. Let the soup sit on the counter for an hour to cool down. Pour into Mason jars and place them in the refrigerator overnight. The fat will rise to the top and congeal. Remove the fat before you serve the soup.

*Place chicken meat into a container and place it in the refrigerator. You can use some of the chicken meat to add back into the soup, for sandwiches, chicken salad, enchiladas, tacos, salads, and omelets!

 

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