Roasted Chicken Stock

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   Place the chicken carcass in a large stockpot with the water.

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   Bring pot to a boil and then reduce to a simmer.

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   Meanwhile, place onion, carrot and garlic cloves on a parchment-lined baking sheet.

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   Roast at 400 degrees F for one hour.

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    Add roasted vegetables to stock, then add parsley, thyme, celery and bay leaves.

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    Simmer stock for one more hour, then cool and strain into glass mason jars (can according to USDA canning guidelines), or into freezer-safe containers.

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    Drink alone or use for soups and sauces.

* Per serving · 4 servings · Values may vary.

No additional tips available.