Roasted Chicken Stock

• 1 whole Chicken Carcass
• 3 quarts Cold Water
• 1 whole Onion, Halved
• 4 whole Carrots, Cut Into 2 Inch Pieces
• 10 whole Cloves Garlic, No Need To Peel
• 1/4 cups Parsley, Finely Chopped
• 10 sprigs Fresh Thyme
• 5 whole Celery Tops (the Leaves And Ribs From The Inside Of A Bunch Of Celery)
• 2 whole 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 degrees F for one hour.
9. 5.
10. Add roasted vegetables to stock, then add parsley, thyme, celery and bay leaves.
11. 6.
12. Simmer stock for one more hour, then cool and strain into glass mason jars (can according to USDA canning guidelines), or into freezer-safe containers.
13. 7.
14. Drink alone or use for soups and sauces.

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

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/roasted-chicken-stock/ (may not work)