Roast Chicken Stock
- 1 or 2 roast chicken carcasses, meat removed, plus any additional chicken necks, if you have them
- 1 medium onion, unpeeled, quartered
- 2 to 4 gently smashed garlic cloves, unpeeled
- 1 to 2 large carrots, washed and cut lengthwise into 2-inch pieces
- 1 to 2 stalks celery, washed and cut lengthwise into 2-inch pieces
- 1 teaspoon whole black peppercorns
- A handful fresh parsley sprigs, and/or other savory fresh herb sprigs, such as rosemary, oregano, marjoram, sage, and thyme
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Carrots, large (1)
- Celery (1 stalks)
- Onion, medium (1)
- Parsley, fresh (1 handful)
- Meat
- Chicken carcasses, roast (1)
- Cooking & Baking
- Gently smashed garlic cloves (2)
- Peppercorns, whole black (1 teaspoon)
Preparation
Read recipe preparation on leitesculinaria.com
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Published November 19, 2012 (2 months ago).
46 people saved this recipe.
