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  • 2 Post By coeruleo
  • 2 Post By chingjervis
  • 1 Post By Brutal_Dreamer
  • 1 Post By _JW_

oven roasted chicken stock

This is a discussion on oven roasted chicken stock within the The 'NEW' Kitchen - off the Outback Terrace Bar forums, part of the The Outback Terrace Bar category; Description: home made chicken stock (and beef stock) is the magic ingredient in just about ...

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  1. #1
    coeruleo's Avatar
    coeruleo is offline Night Bloomer
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    Apr 2012
    Los Angeles, CA

    Default oven roasted chicken stock

    Description: home made chicken stock (and beef stock) is the magic ingredient in
    just about everything i cook. the richness and depth that real from-
    scratch soup stock adds to any recipe is worth the trouble. and if you
    care at all about your sodium intake you will toss that canned stuff. if
    you know how to do it, stock can be real easy to make. i learned to use
    the carcass of an oven roasted chicken and my 7 quart crock pot. yeah,
    the slow cooker. no more watching the pot to make sure it doesn't boil
    on the stove for hours. i load up the crock pot and go to work, letting
    it slow cook for 24 hours or so before straining it out. as a single
    person, a roast chicken will feed me for about 3 days worth of chicken
    dinners. i have a 3-day rule about leftovers, so there is usually a nice
    thigh and wing left on the bird still when i toss it in the crock pot on
    that third night. oven roasted chicken makes the richest chicken stock i
    have ever tasted. there is a whole new depth of flavor you don't get
    from a can, let alone a can of stock made from plain raw chicken. the
    yield in a 7 quart crock pot is between 3 and 4 quarts of stock,
    depending on how much bones to water you use. it boils down really
    good in the crock, and i dilute the stock for use 50/50 with water for
    soups as it has a very thick and rich chicken flavor. the herbal
    seasoning is more subtle than you might think, so when making a recipe
    with the finished stock, still use whatever herbs and seasonings other
    recipes call for. this stock is sort of a blank slate for other recipes you
    make. the vinegar is important, it helps pull the nutrients from the bone
    marrow into the stock. cider vinegar (with the mother) is best.
    Serving Size: plenty
    Time: 26 hours
    Difficulty: Easy

    1. 1 leftover carcass from an oven roasted chicken, bones, meat, skin etc.
    2. 1 or 2 stalks of celery with leaves if possible
    3. 1 large carrot
    4. 1 small onion with skin, quartered.
    5. 2 or 3 cloves garlic, smashed with skin
    6. 1 teaspoon dried parsley (or a handful of fresh stems of parsley)
    7. 1/2 teaspoon dried basil (or a couple fresh stems of basil)
    8. 1/2 teaspoon dried oregano or italian herb mix (or a few fresh sprigs of
    9. oregano)
    10. 1/2 teaspoon rosemary (or a stem of fresh rosemary)
    11. 5 or more black peppercorns
    12. 1 bay leaf
    13. 2 tablespoons of apple cider vinegar, or white vinegar
    14. aprox 4 quarts water
    1. Ilike to stuff my oven roasted chicken with garlic, celery and rosemary, and really brown the skin. that does something extra to this stock that you don't get from a can. i tend to have some meat left on the bones
    2. too, and any extra bit just adds flavor, including any drippings in the roasting pan.
    3. You can also accumulate roasted chicken bones in the freezer until you have enough if you don't cook whole chickens. you can also freeze scraps of carrots, onions and celery with the bones if you want to be really not wasteful.
    4. You can chop the veggies, but you don't have to.
    5. You can strain off the fat, or keep it with the stock. In a jar it can form a plug on top, sealing the stock and keeping it fresh longer.
    1. Place the bones, skin, meat, veggies, spices and vinegar in the crock pot.
    2. Add clean water to 1 inch from top of pot, or lower if using less bones. Aprox 4 quarts of water.
    3. Turn crock pot on low and let bubble away for 24 hours or so. the smell of chickeny goodness will drive you and your cat insane.
    4. Strain the liquid from the mushy solids using a fine filter cloth or several layers of cheese cloth into a large bowl.
    5. Discard all bones, veggies etc. as all their flavor has been sucked out of them, although the cat may want to make sure. i use a 2-strainer
    6. system, first a metal pasta strainer sitting in another strainer lined with filter cloth. the first catches big chunks and keeps it from clogging up
    7. the cloth.
    8. You can clarify the stock if desired by pouring into a pan and bring to a boil, turn off flame and drop in one or two egg whites and crushed egg shells and then straining. it removes sediment. you don't have to do this though, it will just be cloudier looking stock if you don't.
    9. Pour stock into jars for storage in the refrigerator, or into ice cube trays to freeze, or measure out 1 cup and pour into plastic storage
    10. containers to freeze 1-cup bricks that can be stored in ziplock freezer bags.
    11. The recipe is a bit condensed, and especially if you add more bones. If you add more bones to make it extra strong, also add more veggies for balance.
    12. I use 5 or 6 ice cube size pieces for a package of ramen soup, add some real spices and toss that poison packet they give you. the roasted chicken stock is so rich it makes anything you cook with it better.
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  2. #2
    chingjervis's Avatar
    chingjervis is offline Senior Member
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    Paph, Ctsm., Crths., Stan.
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    Now thats something interesting...hahaha

    Did not expect to see this in this forum...but hey...why not?!

    Im first in line!!! Yippeeee

  3. #3
    Brutal_Dreamer's Avatar
    Brutal_Dreamer is offline Dreaming with my eyes open...
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    Bruce Brown
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    Cattleyas & Slippers
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    Mar 2003
    Member's Country Flag


    Sounds delicious!


  4. #4
    _JW_ is offline Junior Member
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    Reshma Tdeen
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    Outside 24/7
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    Catts: Blc Hsinying Gold
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    Jul 2014
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