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Roasted Chicken Stock

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Roasted Chicken Stock
about 3 quarts Easy
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Ingredients (9)

  • 1 chicken carcass (I made Chipotle Orange Chicken; used the carcass after we dined on the meat)
  • 3 quarts cold water
  • 1 onion, halved
  • 4 carrots, cut into 2 inch pieces
  • 10 cloves garlic, no need to peel
  • ¼ cup parsley, finely chopped
  • 10 sprigs fresh thyme
  • 5 celery tops (the leaves and ribs from the inside of a bunch of celery)
  • 2 bay leaves

I decided to make a Gluten Free Roasted Chicken Stock last night and of course consulted one of my favorite books, Joy of Cooking. The recipe below is based upon the one in that book.


  1. 1Place the chicken carcass in a large stockpot with the water
  2. 2Bring pot to a boil and then reduce to a simmer
  3. 3Meanwhile, place onion, carrot and garlic cloves on a parchment lined baking sheet
  4. 4Roast at 400° for one hour
  5. 5Add roasted vegetables to stock, then add parsley, thyme, celery and bay leaves
  6. 6Simmer stock one more hour then cool and strain into glass mason jars
  7. 7Drink alone or use for soups and sauces
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