Go Back Email Link
–+ servings
Chicken Stock is stained and left to cool
Print Recipe

Roasted Chicken Stock

A rich roasted chicken stock built with simple techniques that develop deep flavour, strong body, and a versatile base for soups, sauces, and everyday cooking.
Prep Time15 minutes
Cook Time2 hours
Roasting Bones35 minutes
Total Time2 hours 50 minutes
Course: Soup
Cuisine: American
Keyword: roasted chicken, sauteed vegetables, Soup, stock
Servings: 12
Calories: 32kcal
Author: Kevin Bouchard

Equipment

  • Baking sheet
  • Large Stock Pot
  • Fine Mesh Strainer
  • Ladle
  • Storage Containers

Ingredients

  • 2 lbs 2 lbs Chicken Bones
  • 1 large Onion quartered
  • 2 medium Carrots roughly chopped
  • 2 stalks Celery roughly chopped
  • 4 cloves Garlic roughly cut
  • 2 Bay Leaves
  • 1 tsp Black Peppercorns
  • 2 tbsp Apple Cider Vinegar
  • 12 cups Cold Water
  • 2 tbsp Olive Oil divided
  • 1.5 tsp Kosher Salt divided
  • Optional: Parsley Stems, thyme stems and Leek tops
US Customary - Metric

Instructions

Roast the Bones

  • Preheat oven to 220°C / 425°F.
  • Toss Chicken Bones with:
  • 1 tbsp Olive Oil
  • 1/2 tsp Kosher Salt
  • Spread on a baking sheet and roast for 35 to 40 minutes, until well browned.

Toast the Aromatics

  • Heat remaining 1 tbsp Olive Oil in a large stock pot over medium heat.
  • Add: Onion, Carrots and Celery
  • Cook for 6 to 8 minutes, allowing light browning to develop.
  • Add:
  • Garlic (cook 30 seconds)
  • Black Peppercorns (toast 30 to 60 seconds)
  • Optional herbs

Deglaze with Vinegar

  • Add 2 tbsp Apple Cider Vinegar and scrape up all browned bits from the bottom.

Load the Pot

  • Add roasted Chicken Bones along with any tray drippings.

Add Liquid

  • Pour in 12 cups Cold Water. Enough to cover everything with some head space.
    The foam is forming on the top of the pot while making this chicken stock

Simmer

  • Slowly bring to a gentle simmer. Do not boil.
  • Skim foam during the first 30 to 45 minutes.

Season

  • Add: Bayleaves and remains 1 tsp of Salt

Cook Low and Slow

  • Maintain a gentle simmer for 2 to 4 hours.

Strain

  • Strain through a fine mesh strainer into a clean container.

Cool and Store

  • Fridge: up to 4 days
  • Freezer: up to 3 months

Notes

You can use frozen or fresh vegetables and bones.
You can turn this stock into a bone broth by omitting the salt and simmering for 8-12 hours.
 

Nutrition

Calories: 32kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 311mg | Potassium: 59mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1705IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 0.1mg
QR Code linking back to recipe