Pairs well with Restaurant-Style Chicken Stock
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Restaurant-Style Chicken Stock
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A rich and flavorful chicken stock that uses roasted chicken scraps and a unique method of searing onions for maximum flavor. Perfect for enhancing a variety of dishes.
04:00:00 total
Serves 8
medium
Soup
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Ingredients
- chicken scraps (carcasses, wings, spine, necks) - watch the video to see (as available)
- salt - to taste (for seasoning)
- oil - as needed (for roasting)
- onions - watch the video to see (seared until black)
- carrots - watch the video to see
- peppercorns - watch the video to see
- thyme - watch the video to see
- parsley - watch the video to see
- water - watch the video to see (enough to top off)
Instructions
- Prepare Chicken Scraps: Lightly oil and salt the chicken scraps. Roast in a 400° oven for an hour.
- Roast & Scrape: After roasting, place all chicken parts in a pot. Pour some boiling water into the roasting pan to scrape up all the delicious fond and add it to the pot.
- Sear Onions: Sear onions over super high heat until black and add them to the pot.
- Add Remaining Ingredients: Add carrots, peppercorns, thyme, and parsley to the pot. Do not add celery.
- Simmer: Top off with water and simmer on low heat for 3 hours.
- Strain and Store: Strain the stock and bag it. Freeze in 1 cup portions for easy use in recipes.
