Saturday Chicken Stock Recipe

Name: Saturday Chicken Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 2 rotisserie chicken carcasses, broken into pieces; 4 carrots, cut into chunks; 2 large onions, cut into chunks; 3 stalks celery, with leaves; 1/2 cup dry white wine; 1 tablespoon whole peppercorns; 5 whole cloves; 2 bay leaves; 1 sprig fresh thyme; 5 quarts water

Servings: persons

1 tablespoon olive oil
2 rotisserie chicken carcasses, broken into pieces
4 carrots, cut into chunks
2 large onions, cut into chunks
3 stalks celery, with leaves
1/2 cup dry white wine
1 tablespoon whole peppercorns
5 whole cloves
2 bay leaves
1 sprig fresh thyme
5 quarts water

1
Preheat oven to 400 degrees F (200 degrees C).
2
Pour olive oil into the bottom of a large roasting pan; top with chicken carcass pieces, carrots, onions, and celery.
3
Roast in the preheated oven, stirring occasionally, until bones and vegetables are browned, about 1 hour.
4
Transfer roasted chicken bones and vegetables to an 8-quart stockpot. Pour wine into the roasting pan, scraping the bottom to release any browned bits of food; pour into stockpot. Add peppercorns, cloves, bay leaves, and thyme to stockpot. Cover the mixture with water and bring to a slow simmer. Set heat to low and simmer, straining off fat as needed, for at least 5 hours. Strain stock through a cheesecloth; refrigerate or freeze stock.

191

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon olive oil, 2 rotisserie chicken carcasses, broken into pieces, 4 carrots, cut into chunks, 2 large onions, cut into chunks, and more.

Yes, Saturday Chicken Stock falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Saturday Chicken Stock

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