- 1 tablespoon olive oil
- 2 rotisserie chicken carcasses, broken into pieces
- 4 carrots, cut into chunks
- 2 large onions, cut into chunks
- 3 stalks celery, with leaves
- 1/2 cup dry white wine
- 1 tablespoon whole peppercorns
- 5 whole cloves
- 2 bay leaves
- 1 sprig fresh thyme
- 5 quarts water
- Preheat oven to 400 degrees F (200 degrees C).
- Pour olive oil into the bottom of a large roasting pan; top with chicken carcass pieces, carrots, onions, and celery.
- Roast in the preheated oven, stirring occasionally, until bones and vegetables are browned, about 1 hour.
- Transfer roasted chicken bones and vegetables to an 8-quart stockpot. Pour wine into the roasting pan, scraping the bottom to release any browned bits of food; pour into stockpot. Add peppercorns, cloves, bay leaves, and thyme to stockpot. Cover the mixture with water and bring to a slow simmer. Set heat to low and simmer, straining off fat as needed, for at least 5 hours. Strain stock through a cheesecloth; refrigerate or freeze stock.
04/25/2018
recipepes.com
Saturday Chicken Stock, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
