How-To: Roasted Chicken Stock

• 1 chicken carcass (I made Chipotle Orange Chicken, used the carcass after we dined on the meat)
• 3 quarts cold water
• 1 onion, halved
• 4 carrots, cut into 2 inch pieces
• 10 garlic cloves, no need to peel
• 14 cup parsley, finely chopped
• 10 sprigs fresh thyme
• 5 celery tops (the leaves and ribs from the inside of a bunch of celery)
• 2 bay leaves

1. 1.
2. Place the chicken carcass in a large stockpot with the water.
3. 2.
4. Bring pot to a boil and then reduce to a simmer.
5. 3.
6. Meanwhile, place onion, carrot and garlic cloves on a parchment lined baking sheet.
7. 4.
8. Roast at 400 for one hour.
9. 5.
10. Add roasted vegetables to stock, then add parsley, thyme, celery and bay leaves.
11. 6.
12. Simmer stock one more hour then cool and strain into glass mason jars.
13. 7.
14. Drink alone or use for soups and sauces.

chicken carcass, cold water, onion, carrots, garlic, parsley, thyme, celery, bay leaves

Taken from www.food.com/recipe/how-to-roasted-chicken-stock-390763 (may not work)