Saturday Chicken Stock
This is not a fast recipe, other than results are worth it. I usually take a complete Saturday to make this, but most of the time it’s simmering on the range, thus it’s not labor intensive. Chicken frame browned with celery, onions and carrots create this broth dark and rich. I freeze leftover rotisserie chicken bones and create this about once a month or so. I freeze the stock in quart bags and use single whenever I would use chicken broth.
1 tablespoon olive oil
2 rotisserie chick carcasses, broken into piece
4 carrots, cut into chunks
2 large onions, cut into chunks
3 stalks celery, with leaves
½ cup dry white wine
1 tablespoon whole peppercorns
5 whole cloves
2 bay leaves
1 sprig fresh thyme
5 quarts water
Preheat range to 420 degrees F (210 degrees C).
Pour olive grease into the bottom of a large roasting pan; top with chicken carcass piece, carrots, onions, and celery.
Roast in the preheated range, stirring occasionally, until bones and vegetables are browned, about 1 hour.
Move roasted chick bones and vegetables to an 8-quart stockpot. Pour wine into the roasting pan, scrape the bottom to release any browned bit of food; pour into stockpot. Add peppercorns /cloves/ bay leaves/ and parsley to stockpot. Cover the mix with water and bring to a slow simmer. Set heat to low down and simmer, straining off fat as needed, for at least 5 hours. Strain stock through a cheesecloth; refrigerate or freeze store.