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Author Notes: If I've just roasted a chicken, I'm loathe to transfer all those delicious brown bits from my already dirty roasting pan to a pot. Instead, I take a more low-key attitude to making chicken stock. I leave the leftover bones and maybe a slice of lemon in the pan, add some herbs and a couple vegetables, and let the oven and time do the work. When the stock has been chilled and the fat skimmed, I pour it into ice cube trays, freeze it, and then transfer to zip top bags to be used easily in whatever increments I need. —Rivka
Serves 2 quarts
- 1 carcass from a large roasted chicken, as well as any leftover bits of meat
- 1-2 slices lemon
- 1 whole onion, peeled and root end trimmed
- 1 whole carrot
- 1 stalk celery
- 3 sprigs dill
- 1 sprig thyme
- 2 sprigs parsley
- 2 bay leaves
- 5 or 6 black peppercorns
- 2.5 quarts water, or enough to fill the roasting pan
- salt to taste
- Preheat oven to 400 (or just leave on after chicken has been removed).
- If carcass is still whole, cut it into enough pieces that it doesn't rise above the top lip of the roasting pan. Tie herbs together with kitchen twine and add to pan. Add vegetables, lemon, bay leaves, and peppercorns. Cover with enough water to fill pan about 2/3 full (I use about 2.5 quarts water). Add about a teaspoon of salt (you may need more later)
- Cover tightly with foil and slip into hot oven. Cook about 20 minutes to bring to a simmer; then reduce heat to 275 and let cook at least 2 hours.
- Pour stock through cheesecloth-lined strainer, pressing on solids to extract as much liquid as possible. Pour into heat-safe jars or pots and chill overnight. The next morning, skim fat off top, taste, and add salt if necessary. Pour into ice cube trays, freeze, then transfer stock cubes to freezer-safe bags for use at any time.
- This recipe was entered in the contest for Your Best Chicken Broth