Mostly from Elana Amsterdam’s Roasted Chicken Stock:
Roasted Veggies Chicken Stock
1 chicken carcass, bones, skin, etc. (I made Elana’s Chipotle Orange Chicken and saved the bones once I picked all the yummy chicken off.)
4 qts water (16 cups)
1 yellow onion, halved
4 carrots, chopped into big chunks
1 head of garlic (I only had about half a head for this attempt.)
5 or so celery tops with leaves
2 dried bay leaves
1 Tbsp balsamic vinegar (or whatever vinegar you have on hand)
- Preheat oven to 400°F.
- Using a 5-qt pot or larger, add the chicken parts and the 4 qts of water.
- Place the pot on stove, cover and heat on high until boiling.
- While the stock starts heating up, peel and halve the onion, scrub the carrots and chop them up (I don’t peel mine), and chop the top off the garlic head.
- Place the onion, carrot chunks and garlic head (chopped side down) on a baking sheet (you may opt to use a Silpat or parchment paper to line your baking sheet).
- Roast the veggies in your preheated oven for 1 hour.
- Once your stock has come to a boil, reduce the heat to let it simmer still covered.
- After your veggies are roasted, add them to your stock, removing the garlic from the peel by squeezing the garlic through the chopped end.
- Add in the celery tops and bay leaves.
- Pour in the balsamic vinegar. (According to Elana’s commenters, the vinegar will pull minerals and nutrients out of the bones and into your stock.)
- Continue to simmer your covered stock for at least another hour and up to 12.
- Remove the pot from heat and let the stock cool.
- Ladle stock through a sieve and into clean jars for storage.
- Puree the sieved-out portion of the stock in a VitaMix, removing any bones that won’t easily break apart in your blender. Use the puree to thicken soups. (My puree was smooth, without any grit. I used it in a soup recipe that is pretty close to Olive Garden’s Zuppa Toscana, except my version is gluten-free and uses goat milk.)
My refrigerated stock. I’ve used it for Zuppa Toscana soup thus far and froze the rest in a smaller jar for future use.