| Level: | Easy |
| Total: | 3 hr 35 min |
| Active: | 15 min |
| Yield: | 10 cups |
| Level: | Easy |
| Total: | 3 hr 35 min |
| Active: | 15 min |
| Yield: | 10 cups |
Ingredients
- 1 chicken carcass, cut into medium pieces
- 1 1/2 cups peeled and sliced carrots
- 10 sprigs thyme
- 5 black peppercorns
- 3 bay leaves
- 1 leek, split and sliced, rinsed
- 1 onion, sliced
- 1 apple, quartered (not peeled or cored)
Instructions
- Preheat the oven to 450 degrees F.
- Place the chicken pieces on a sheet tray fitted with a rack and roast until caramelized, about 20 minutes.
- Put the chicken pieces in a large pot with the carrots, thyme, peppercorns, bay leaves, leeks, onions, apple and 1 gallon water. Bring to a simmer and simmer for 2 to 3 hours (do not let it come to a boil or the stock will become cloudy).
- Ladle the stock from the top of the pot into a strainer set over a large bowl. Place in an ice bath to cool quickly. Transfer the cooled stock to resealable containers. The stock can be stored in the refrigerator for up to 1 week or frozen for up to 6 months.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 38 |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 2 g |
| Cholesterol | 8 mg |
| Sodium | 9 mg |
| Serving Size | 1 of 2 servings |
| Calories | 38 |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 2 g |
| Cholesterol | 8 mg |
| Sodium | 9 mg |
Reviews
Does the size of the chicken carcass make a difference?? I roasted a 5 lb chicken the other night and saved the carcass to make GZ’s chicken stock. My carcass looks small? Do you suggest
I thought this broth was just okay. I made it as written but ended up having to add quite a bit of salt at the end as it tasted like it had none at all.
Great flavor
I had some doubts about just salt for the chicken and honey / no garlic for the salsa -BUT don’t doubt an Iron Chef. This came together as an excellent meal.
Awesome and easy!
Sounds great! Can’t wait to try this recipe from today’s The Kitchen!