Chicken Stock with Roasted Vegetables

Make this stock on a day that you have other stuff to do around the house. It doesn't require much effort, yet it yields a richly flavored stock that you can use for soups and sauces.

When you have completed the stock, use the cooked chicken breast meat to add to chicken soup or to make cold chicken salad.
4 chicken back pieces
4 skinless chicken breast halves with ribs
3 whole onions, quartered
6 garlic cloves
3 large carrots, cut into thirds
1 large green bell pepper, quartered
3 celery stalks, cut into thirds

2 tablespoons fresh thyme
2 tablespoons fresh rosemary
1 bunch parsley, washed and patted dry

HELPFUL HINT: Don't worry about peeling or trimming the vegetables. The stock is strained before use.

1. Preheat the oven to 350 degrees.

2. Place the chicken backs, chicken breasts, onions, garlic, carrots, green pepper and celery into a large roasting pan. Bake uncovered for 1 hour.

3. Remove the pan from the oven.

4. Cut the breast meat from the bone and set it aside.

5. Place all of the vegetables and chicken bones into a large pot. Cover with water.

6. Add the thyme, rosemary and parsley to the pot.

7. Cover the pot with a lid. Simmer for at least 2 hours over very low heat.

HELPFUL HINT: If the liquid reduces too rapidly, add more and make sure that the stove top burner is set on the lowest temperature.

8. Strain the stock by pouring the contents of the pot through a colander. You may season the stock with salt and pepper at this point - or wait until you use it in a soup or sauce. The stock may be kept in an airtight container in the refrigerator for several days or frozen for several weeks.

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