Hello there friends, today I'm going to show you how to make Roasted Chicken Stock. A little different from your regular Chicken Stock as we are now roasting our chicken and adding some tomato product to give it a rich consistency. I will be using this in some upcoming recipes so you friends can make this in advance and freeze it for up to 17 years! So, let's get cooking!
Approx. 5 to 7 pounds Chicken parts, legs, carcass, thighs
4medium Onions chopped coarsely
1cupTomato Puree
ยฝcupTomato Paste
2Leeks rinsed well to remove sand, cut into 1/2 inch pieces (use green & white parts (if you can find them)
1whole Celery cut into 1/2-inch chunks
10 to 12Carrots, scrubbed and cut into 1/2 inch chunks
5quartsCold Water or whatever you need to cover all the vegetables
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Recipe Instructions
Makes 3 Quarts
Preheat Oven to 500ยฐF
In a roasting pan, combine the chicken parts, onions and tomato paste and puree like the chef did in the video.
Roast the bones for about 45 minutes to 1 hour or until they are dark golden brown.ย
In a large stockpot, combine the roasted bones, leeks, celery andย ย carrots.ย ย Add enoughย coldย water to cover all ingredients.ย ย Bring the water to a boil and reduce to low temperature, this will help prevent clouding the stock.ย ย Do not cover the pot.ย ย When it comes to a boil, reduce the heat so that the stock simmers -- just bubblesย gentlyย for about 5 to 6 hours.ย ย
You don't have to stand around in the kitchen and supervise the stock as it cooks.ย
Turn off the heat and let the stock cool for 30 minutes to an hour.ย ย Use a slotted spoon to remove the chicken bones and discard using a big sieve or colander.ย ย Then strain a second time through a fine sieve.
Let it cool overnight.ย ย The next day scape the fat layer that has accumulated on the top and divide the stock into variousโsized freezer containers.ย ย
It's a good idea to freeze some of the stock in iceโcube trays.ย ย Then, pop the frozen cubes out and store them in a plastic bag or freezer container.ย ย This is very useful when you need only a little stock for a pan sauce.ย ย The stock will keep for 3 or 4 days in the refrigerator, months in the freezer.
Equipment - You can find the items below at our online store!
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the worldโs best restaurants with a 3-star Michelin rating.
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Chef, I was a bit concerned when I saw the black on the chicken out of the oven. Then, when I tasted the stock after only an hour of cooking – I really thought I did something wrong. But, after 7 hours, the stock is a beautiful mahogany color and full of flavor.
I love all your recipes, and make stock and clarified butter on a regular basis since finding your channel.
Thank you for all
Rick Farinella
on June 21, 2023 at 6:38 pm
You mentioned that the “Fat” you were skimming off was “Liquid Gold !”
What do you use it for ?
When I made the carmelized onion recipe, the “juice” from the slow cooking of the Vidalia Onions was also “Liquid Gold” and I used THAT in my vegetable stock for additional flavor and also in my soups that I make from scratch. And sometimes in a pan sauce,too.
Shelley Adipietro
on May 11, 2023 at 11:33 pm
Excellent! I am almost complete, just as to cool over night and looks great. My hubby enjoyed the scent when he came home from work, while it was roasting in the oven. I look forward to using this coming recipes, beef stock is next!
Thanks, I enjoy your videos, I have tried a few of you recipes and my family thinks I am a great cook – thanks for that!! :))
Phil
on March 15, 2023 at 2:45 pm
Chef bonjour
Vous faites quoi avec la viande du poulet ? poubelle ?
Belle journรฉe
Chef Jean-Pierre
on March 15, 2023 at 7:18 pm
Yes! After a few hours of cooking, all the flavors is now in the broth! ๐
Don Stanley
on February 12, 2023 at 12:32 pm
I’ve got my chicken parts in the oven and all my veggies cut up and ready to go. I don’t see listed in the ingredients bay leaves, peppercorns or thyme. I wonder why? I will add it only because I bought to for this stock. I’ll let you know how it comes. Thanks Chef.
Pฤteris Ceฤผotฤjs
on March 2, 2023 at 9:42 am
The Chef explains it at about 3:45 – you put salt, peppercorns, bay leaves in the soup or sauce, not in the stock.
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Chef, I was a bit concerned when I saw the black on the chicken out of the oven. Then, when I tasted the stock after only an hour of cooking – I really thought I did something wrong. But, after 7 hours, the stock is a beautiful mahogany color and full of flavor.
I love all your recipes, and make stock and clarified butter on a regular basis since finding your channel.
Thank you for all
You mentioned that the “Fat” you were skimming off was “Liquid Gold !”
What do you use it for ?
When I made the carmelized onion recipe, the “juice” from the slow cooking of the Vidalia Onions was also “Liquid Gold” and I used THAT in my vegetable stock for additional flavor and also in my soups that I make from scratch. And sometimes in a pan sauce,too.
Excellent! I am almost complete, just as to cool over night and looks great. My hubby enjoyed the scent when he came home from work, while it was roasting in the oven. I look forward to using this coming recipes, beef stock is next!
Thanks, I enjoy your videos, I have tried a few of you recipes and my family thinks I am a great cook – thanks for that!! :))
Chef bonjour
Vous faites quoi avec la viande du poulet ? poubelle ?
Belle journรฉe
Yes! After a few hours of cooking, all the flavors is now in the broth! ๐
I’ve got my chicken parts in the oven and all my veggies cut up and ready to go. I don’t see listed in the ingredients bay leaves, peppercorns or thyme. I wonder why? I will add it only because I bought to for this stock. I’ll let you know how it comes. Thanks Chef.
The Chef explains it at about 3:45 – you put salt, peppercorns, bay leaves in the soup or sauce, not in the stock.