Saturday Chicken Stock
Ingredients6 h 20 m servings 31 cals
- Preheat oven to 400 degrees F (200 degrees C).
- Pour olive oil into the bottom of a large roasting pan; top with chicken carcass pieces, carrots, onions, and celery.
- Roast in the preheated oven, stirring occasionally, until bones and vegetables are browned, about 1 hour.
- Transfer roasted chicken bones and vegetables to an 8-quart stockpot. Pour wine into the roasting pan, scraping the bottom to release any browned bits of food; pour into stockpot. Add peppercorns, cloves, bay leaves, and thyme to stockpot. Cover the mixture with water and bring to a slow simmer. Set heat to low and simmer, straining off fat as needed, for at least 5 hours. Strain stock through a cheesecloth; refrigerate or freeze stock.
Per Serving: 31 calories; 0.9 g fat; 4 g carbohydrates; 0.5 g protein; 0 mg cholesterol; 28 mg sodium. Full nutrition
ReviewsRead all reviews 2
This was the best chicken stock I ever made. I did not have any veggies, so I just roasted the bones. I put them in my crockpot with the spices and some white vinegar. I cooked it for abou...