As promised here is the recipe for roasted chicken broth made from that delicious chicken you roasted. If you have never made homemade stock, now is the time to do it! It is more than worth the time and makes perfect use of roasted chicken. We usually roast two birds and make soup or chicken-pot-pie with the leftovers. The stock is a great addition to any recipe needing a deep chicken flavor. Give it a whirl. Put it on the stove, make your self a cocktail, sit back and enjoy the scents.
Roasted Chicken Broth
Using a large stock pot add all the pan drippings from the Perfect Roasted Chicken recipe, including the caramelized onions. The caramelized onions add a depth that cannot be duplicated with fresh onions. Remove all skin from chicken and discard. Remove the majority of the meat and set aside for another use. Put the chicken carcass in the pot, along with the lemon, garlic and thyme that were inside the carcass.
- To the above, add 12 cups of water (18 if you are using two birds)
- 4 whole carrots
- 3 stalks of celery
- 1 tsp of coarse salt
- 10 whole peppercorns
Bring to a boil then simmer on low heat for 3 hours. Remove vegetables and discard. Remove carcass and strip any remaining meat. Pour stock through wire mesh strainer. Discard lemon, garlic and thyme.
You should have 3-5 quarts of a dark golden elixir that will be your secret ingredient for many other recipes. Freeze quarts. They will last at least 6 months. Next I show you one of our favorite recipes using this stock: Chicken-pot-pie.