This rich stock makes a fine base for other soups as well as a deeply flavorful soup on its own -- not to mention firm roasted chicken meat you can add to soups or use in other ways.
Make Ahead: The stock can be refrigerated in airtight containers for up to 5 days or frozen flat in large, freezer-safe zip-top bags for up to 4 months.
Servings: 16 cups When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
Tested size: 16 cups
Ingredients
- One 4-pound roasting chicken or about 4 pounds chicken backs and necks
- 3 carrots, scrubbed well and chopped
- 1 large onion, quartered
- 1 tablespoon olive oil
- Sea salt
- Freshly ground black pepper
- 6 whole black peppercorns
- 1 bay leaf
- 1/2 cup packed chopped fresh parsley
- 2 large ribs celery with leaves, chopped
- Water, as needed
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Directions
Preheat the oven to 450 degrees.
Arrange the chicken, carrots and onion in a roasting pan large enough to hold them without crowding; drizzle all those components with the oil and season well with salt and ground pepper. Roast (middle rack) for 30 minutes or until the skin on the chicken is golden brown.
Combine the roasted chicken, carrots and onion with the peppercorns, bay leaf, parsley and celery in a large stockpot. Season lightly with salt and ground pepper. Add enough cold water to just barely cover, and bring to a boil over high heat, then reduce the heat to low, partially cover and cook for about 1 hour or until the stock is flavorful. Taste; if it is weak, uncover and cook over medium heat for another 15 to 30 minutes. Taste, and add salt and ground pepper, as needed.
Use a slotted spoon to remove the chicken, allowing any stock to drain back into the pot. You can reserve the chicken and use the meat for other dishes. (The chicken meat will keep in the refrigerator, tightly wrapped in aluminum foil or plastic wrap, for up to 3 days.)
Strain the stock, discarding the remaining solids, and cool before using or storing.
Recipe Source
Adapted from "Soup Swap: Comforting Recipes to Make and Share," by Kathy Gunst (Chronicle Books, 2016).
Tested by Johnna Rowe.
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