Ingredients for Without A Doubt Best Chicken Soup Stock
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How to Make Without A Doubt Best Chicken Soup Stock
- Preheat oven to 400°F (200°C).
- Rinse the chicken pieces thoroughly and pat them dry.
- Place the chicken pieces, carrots, celery, onion, and garlic in a large roasting pan.
- Drizzle with olive oil, and season generously with salt, pepper, and herbs (rosemary, thyme, parsley).
- Roast for 60-75 minutes, or until the chicken is deeply golden brown and the vegetables are tender.
- Remove the chicken from the roasting pan and set aside to cool slightly.
- Transfer the roasted vegetables to a large stockpot.
- Once the chicken is cool enough to handle, remove the meat from the bones and roughly chop it. Set aside the meat.
- Add the chicken bones to the stockpot with the roasted vegetables.
- Pour in the cold water, ensuring all the bones and vegetables are submerged.
- Add bay leaves, peppercorns, and any other desired aromatics.
- Bring the stock to a gentle simmer over low heat. Do not let it boil.
- Simmer gently for at least 180 minutes, or up to 240 minutes, skimming off any foam or impurities that rise to the surface.
- After simmering, strain the stock through a fine-mesh sieve lined with cheesecloth into a large bowl or container.
- Discard the solids.
- Once cooled, refrigerate the stock for at least 4 hours or overnight. This allows fat to solidify and makes it easier to remove.
- Once chilled, skim off solidified fat from the surface of the stock.
- Add the reserved chicken meat back into the stock. Heat gently if desired for immediate use in soup.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
17g
Fat
20g
Carbs
3g
