Roasted Chicken Stock

The key to a good sauce, stew or gravy is a decent home made stock.

Check out my recipe for a roasted chicken stock. By roasting the bones it gives you a much deeper flavour and colour to the stock.

I used my stock to make a Madeira sauce but would be an amazing base for a chicken stew.

Recipe

Ingredients:

3 chicken carcasses
6 chicken wings
2 carrots
1 leek
2 white onions
4 sticks of celery
1 bay leaf
4 springs of thyme
4 parsley stalks
6 black peppercorns
Dry white or dry cider to deglaze

Method:

1. Place the chicken carcasses and wings in a roasting tin. Roast in a pre heated oven at 220C until well caramelised and crisp.

2. Place the roasted bones in a stock pot and cover with double the amount of cold water. Bring to the boil, skim and simmer gently.

3. In the mean time roughly chop the vegetables and add them to the roasting tin. Don’t worry if there is some roasted on cooking juices from the chicken. Toss the vegetables around in the chicken fat and roast until well coloured. Deglaze the roasting tin and vegetables with a splash of alcohol to retain as much flavour as possible.

4. Add the roasted vegetables and deglazed liquor to the stock pot along with the herbs, bay leaf and peppercorns. Simmer the stock for a couple of hours, skimming at regular intervals.

5. The stock should smell of roast chicken. Strain through a fine sieve into a suitable container. It can be stored in the fridge for up to a week or in the freezer for 3 to 6 months.

Top tips

Skimming the stock will prevent any fats or impurities boiling into the stock and making it go greasy.

Always replace any stock skimming’s with cold water to keep the stock level the same.

Once you have strained the stock it can be boiled down to concentrate it but also make it easier to store. I usually reduce 5 litres down to 500ml and then divide it into small containers and freeze.

A brown stock is when you roast the ingredients giving a richer and darker stock.

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