Brown Chicken Stock

1. 1

   Preheat the oven to 425F.

2. 2

   Place the chicken parts and veggies in a roasting pan, and roast for about 1 hour, stirring occasionally.

3. 3

   Put the roasted chicken and veggies in a stockpot and place the roasting pan over a medium flame on the stove.

4. 4

   Using 1 c. water, deglaze the pan and scrape up the brown bits.

5. 5

   Add this liquid to the stockpot along with the remaining cold water.

6. 6

   Bring to a low simmer and skim any scum for about the first 30 minutes.

7. 7

   Continue to simmer for about 3 hours, adding cold water as it evaporates from the pot.

8. 8

   Strain into fridge or freezer containers and allow to cool before putting in the refrigerator or freezer for later use.

* Per serving · 4 servings · Values may vary.

No additional tips available.