Roast chicken stock

Recipes / Meat

Roasting the ingredients gives a rich flavour and adds colour to the stock.

Recipe «Roast chicken stock» presented in category Recipes / Meat, to prepare this dish you will need no more 4:05 minutes. To make this dish at home by prescription from the author Gomer would need: 3 chicken carcasses, 750g chicken wings, 2 medium carrots, roughly chopped, 2 medium brown onions, roughly chopped, 2 celery stalks, trimmed, roughly chopped , 2 sprigs fresh flat-leaf parsley, 2 sprigs fresh thyme, 2 fresh or dried bay leaves , 1 tsp whole black peppercorns.

Ingredients:

  • 3 chicken carcasses 
  • 750g chicken wings 
  • 2 medium carrots, roughly chopped 
  • 2 medium brown onions, roughly chopped 
  • 2 celery stalks, trimmed, roughly chopped 
  • 2 sprigs fresh flat-leaf parsley 
  • 2 sprigs fresh thyme 
  • 2 fresh or dried bay leaves 
  • 1 tsp whole black peppercorns 

Instructions

  1. Preheat oven to 200°C/180°C fan-forced. Place chicken carcasses and wings, carrot, onion and celery in a large, flameproof baking dish. Bake, turning occasionally, for 2 hours or until browned and caramelised.
  2. Transfer mixture to a large stockpot over medium-high heat. Add 2.5 litres cold water. Bring to the boil. Meanwhile, place baking dish over high heat. Add 500ml cold water. Cook, scraping dish, for 4 to 5 minutes or until caramelised pieces loosen. Add mixture to stockpot with parsley, thyme, bay leaves and peppercorns.
  3. Simmer, uncovered, for 2 hours or until reduced (see tip).
  4. Place a large piece of muslin cloth in a strainer or fine colander. Strain stock. Discard solids. Refrigerate for up to 3 days or freeze (in small portions) for up to 3 months.