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Easy Roasted Chicken Stock
Packaged low-sodium chicken broth is a miracle worker in the modern kitchen, but it's also useful and economical to know how to get extra mileage out of a whole roast chicken by using the bones to make your own stock. This is also a good way to use up half-used or ancient onions, carrots, and celery you might have in your refrigerator. If you don't want to make the stock right away after you roast a chicken, you can freeze the bones until you're ready.
Ingredients:
- Bones and scraps from 1 roasted chicken
- 2-3 carrots, roughly chopped (no need to peel)
- 1 onion, quartered (no need to peel)
- 2-3 celery stalks, roughly chopped, including leafy green tops
- Double handful fresh parsley
- 1 Bay leaf
Instructions:
- Preheat oven to 425°F. Spread bones and carrots, onions, and celery on a rimmed baking sheet. Roast until nicely browned but not burnt, about 30-40 minutes.
- Put the roasted bones and vegetables in a large saucepan or small stockpot and cover with cold water until covered—about 6-7 cups. Add bay leaf and parsley and bring to a slow boil. Lower heat and simmer uncovered, removing any froth or foam that rises to the surface with a small spoon. Continue to simmer for two hours, partially covered.
- Turn off the heat and let the stock cool for 30 minutes to 1 hour. Use a slotted spoon to remove the chicken bones and discard. Strain the stock through a fine sieve and discard the vegetables left behind. Strain one more time.
- Cool overnight in the refrigerator to allow the fat to rise to the surface. The next day, skim the fat and portion the stock into containers for freezing.
Nutritional Analysis:
Per cup: Calories: 86, Protein: 6 grams, Fat: 2 grams, Saturated Fat, 1 gram, Carbohydrates: 8 grams, Fiber: 0 grams, Sodium: 64 mg. + salt to taste
Yield:
5 cups -- practically free if you use "tired" vegetables! Tags:
