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Roasted Chicken Stock Chicken soup can sometimes be deceiving because what usually gives it that wonderful full flavor is the fat from the chicken skin. When making this recipe, take the time to trim all the fat away from the chicken carcass. The roasting of the chicken dries up any excess fat and gives this a unique flavor that will be present in all of the soups and sauces you use it in. Makes 6 servings |
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Ingredients: 2 chicken carcasses, trimmed of all fat 1 head garlic, cut in half 2 ribs celery, chopped 1 large carrot, chopped 1 medium onion, chopped 1 cup dry cooking sherry | |
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Instructions: 1. Preheat the oven to 350°F. Place the chicken carcasses in a roasting pan and roast for 30 minutes, turning several times. Add the celery, onion, garlic and carrot to the roasting pan and roast 30 minutes more. 2. In a medium stockpot, add 10 cups of water and the roasted bones and vegetables. Bring to a boil, then reduce the heat and simmer for about 1 hour. 3. Drain the roasting pan of any excess fat, then place the roasting pan on top of the stove over medium heat. Add the sherry to deglaze the pan and scrape the dripping from the bottom of the pan. Add the pan drippings to the simmering stock. 4. After and additional hour, strain the stock through a fine-mesh strainer or cheesecloth, refrigerate for up to 5 days or freeze within 2 days until needed. |
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