Roasted Chicken Stock, Made Easy

By Foodiewife

Skip the store-bought chicken stock and make your own. It freezes well, and there really is nothing like homemade stock with a lot of L-O-V-E stirred into it!

Ingredients

• stems of fresh herbs:
• 4 pounds chicken drumsticks (about 12)
• 2 carrots, roughly cut into large pieces
• 1 onion, unpeeled and cut into large chunks
• 2 celery stalks, chopped into large pieces
• 12 to 16 whole peppercorns, wrapped in cheesecloth or a tea leaf holder)
• 2 bay leaves
• fresh thyme
• oregano
• Italian parsley
• marjoram (optional)

Details

Servings 10
Preparation time 10mins
Cooking time 35mins
Adapted from foodiewife-kitchen.blogspot.com

Preparation

Step 1

If you own a pasta pot, with a removable colander, then making chicken stock is so easy! If not, you will need a large pot, with a lid, and a colander.

Wash and pat dry the raw chicken and season with kosher salt & fresh cracked pepper.

On a large roasting pan, lay out the drumsticks and roast for about 20 minutes at 425°F.

Set the roasted chicken into the colander and then into the pasta pot.
Add the chopped veggies, peppercorns, Bay leaves into the pot.

Fill with cold tap water to, leaving a few inches from the top of the pot. My pot yielded 10 quarts of stock, but I didn't measure it!

NOTE: I do not add salt to the water, because I want to salt the stock at the time I am making a soup or pan sauce with this.

Bring the pot to a boil, cover with a lid and then lower to simmer for about 2 hours.

When finished, remove the colander and put the stock into a refrigerator. Once the stock is chilled, you can easily skim the fat from the top.

Save the chicken, which will easily fall off the bone. I freeze this in portions to become many other recipes-- chicken enchiladas, chicken pot pie or even just good ole chicken soup!

I freeze the stock in quarts. This is cheaper than commercial stock, and I think it's so flavorful!