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–+ servings
Chicken stock in quart containers in a row on a wooden cutting board.
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5 from 1 vote

Roasted Chicken Stock Recipe

Roasted Chicken Stock starts with mastering the fundamentals of a French kitchen. It may seem intimidating, but the procedures are quite simple with my easy to follow instructions.
Prep Time10 minutes
Cook Time5 hours
Total Time5 hours 10 minutes
Course: stocks
Cuisine: French
Servings: 1 gallon
Calories: 2096kcal
Author: Mike Cleavenger

Ingredients

  • 8 pounds chicken carcasses
  • 2 pounds chicken feet
  • 2 gallons cold water
  • 1 cup onions roughly cut
  • ½ cup celery roughly cut
  • ½ cup carrots roughly cut
  • 1 bulb of garlic
  • 2 bay leaves
  • 1 teaspoon black peppercorns
  • 1 sprig of thyme
  • parsley stems

Instructions

  • Place your chicken bones and chicken feet on a sheet pan and spray with oil, then roast at 425°F (220°C) for 45 minutes or until golden brown.
  • Transfer the roasted bones to a large stock pot and deglaze your pan with a small amount of water to get all of the fond. Transfer that to the large pot.
  • Now we are going to add our mirepoix (onions, celery, and carrots) to our stock pot and pour in 2 gallons of cold water. Add in your aromatics (garlic, bay leaves, thyme, parsley, and peppercorns).
  • Bring your stock up to boil, then reduce the heat to a simmer and skim the impurities off the top. Let it simmer for 4 hours.
  • Remove the bones using a spider or slotted spoon and transfer to a large bowl. Then, pour stock through a fine mesh strainer and portion into mason jar or quart containers.

Notes

Chicken Stock Rules

  • Start with cold water: The transition from cold to hot water coagulates proteins and impurities, causing them to rise to the surface for easy skimming. Starting with hot water will result in a cloudy stock.
  • Simmer, don't boil: Bring the liquid just to a boil, then immediately reduce to a low simmer. A rapid boil emulsifies fats and impurities into the liquid, permanently clouding the stock.
  • Skim the surface often: Periodically skim the "scum" that rises to the top to maintain a clean stock.
  • Strain carefully: For the clearest results, pour the stock through a fine-mesh strainer (chinois) lined with cheesecloth.

Nutrition

Calories: 2096kcal | Carbohydrates: 34g | Protein: 182g | Fat: 133g | Saturated Fat: 36g | Polyunsaturated Fat: 27g | Monounsaturated Fat: 50g | Cholesterol: 762mg | Sodium: 1077mg | Potassium: 911mg | Fiber: 8g | Sugar: 8g | Vitamin A: 5795IU | Vitamin C: 24mg | Calcium: 1132mg | Iron: 10mg