Chicken Stock Roast
Chicken Stock Roast
Ingredients
Instructions
-
Preheat your oven to 400°F (200°C).
-
Place the whole chicken in a large roasting pan, breast side up. Season the chicken with salt and pepper, and roast in the oven for about 20 minutes to give it a nice golden color.
-
Add the onions, carrots, celery, and garlic to the pan around the chicken. Continue roasting for another 15-20 minutes until the vegetables start to brown slightly.
-
Remove the roasting pan from the oven and carefully transfer the chicken and vegetables to a large stockpot.
-
Add the parsley, peppercorns, bay leaves, and any remaining pan drippings to the stockpot.
-
Fill the pot with enough water to cover all the ingredients, about 12-14 cups.
-
Place the stockpot over medium-high heat and bring the mixture to a gentle boil.
-
Reduce the heat to low and let the stock simmer for about 2-3 hours, skimming off any foam that rises to the surface.
-
Once the stock has simmered and the flavors have melded together, remove the pot from the heat.
-
Allow the stock to cool slightly before straining it through a fine mesh sieve or cheesecloth into a clean container. Discard the solids.
-
Let the stock cool to room temperature before refrigerating it. You can also freeze it in portions for future use.
Nutrition Facts
Serving size: 1 cup- Calories
- 150 kcal
- Total Fat
- 6 g
- Saturated Fat
- 2 g
- Cholesterol
- 75 mg
- Sodium
- 400 mg
- Total Carbohydrate
- 5 g
- Dietary Fiber
- 1 g
- Sugars
- 2 g
- Protein
- 20 g
Enjoy your homemade Chicken Stock Roast in a comforting soup, a flavorful risotto, or use it as a base for sauces and gravies. The depth of flavor and richness that this stock provides will elevate your dishes and impress your family and friends. Plus, there's nothing better than the satisfaction of creating something so delicious from scratch in your own kitchen. So, roll up your sleeves, gather your ingredients, and let the magic begin!