Creating Roast Chicken Stock

Creating roast chicken stock allows you to make rich soups and sauces. Roasting the ingredients for the stock gives it a deeper flavor and color than regular chicken stock but it is just as easy.

Glace de Poulet

In classic French cooking this particular stock is called glace de poulet.

The difference between white chicken stock and roast chicken stock is the roasting. In the preparation of white chicken stock the bones and meat are simmered for a long period of time. This releases delicate chicken flavor into the cooking liquid. During the preparation of roasted chicken stock the bones and chicken meat are roasted until golden brown, bringing out intense flavors and deep color. Once the roasting has finished the chicken is transferred to a stock pot and simmered to release that flavor into the stock.

What results is a golden, fragrant stock that is essential in soups, sauces, and gravies.

You will need the following ingredients and utensils for roast chicken stock.  If possible the ingredients should be organic, fresh, and local if possible. Your dishes will only be as good as the ingredients that you put in them!

Chicken Parts and Bones

This is a good way to use up trimmings, the back, and any other part of the chicken that you may not use. Whenever you bone chicken breast save the bone. Wings, back, neck; all of these parts are great in roast chicken stock.

This is not the time to use the liver, gizzard or other organ meats. These get strong and bitter when roasted. Do leave the skin on the chicken. This has a lot of flavor.

You will need the equivalent of two chicken carcasses.

Vegetables and Herbs

Onions are an important flavoring ingredient in the stock. Choose yellow or white onions that are slightly flattened and have their skin intact. Onions should be firm to the touch as well. Peel and cut them into fourths.  You will need two.

Carrots should be firm and crisp. If you are using organic carrots there is no reason to peel them. Wash the carrots and chop them in large chunks. You will need four carrots total

Celery is imperative. Do not use the leaves, however. The long simmering time brings out the bitterness of celery leaves. Just wash the celery and cut into large chunks. You will need three stalks of celery.

Roast garlic is sweet and rich. Don’t peel it before roasting. Use one bulb of garlic; don’t separate into cloves. Drizzle with olive oil and wrap the bulb in foil before roasting.

Herbs will not be roasted but will be added during the simmering step. The herbs that you will want to have on hand (fresh if possible) are:

• Bay leaf (2)
• Thyme (1 tsp. dried or 4 springs fresh)
• Peppercorns (12)
• A few lavender buds or Herbes de Provence (1 tbs of either)
• Parsley (12 sprigs)

Equipment

You will need a few items that you probably all ready have around the house.

• Large stockpot
• Roasting pan
• Olive oil
• Aluminum foil
• Colander
• Cheesecloth\
• Fine Sieve
• Large stainless steel bowl (to use when straining the stock)

Preheat your oven to 450.

In your roasting pan combine the chicken parts and the vegetables and drizzle with olive oil. Mix thoroughly so all ingredients have a light coating of the oil. Add the small packet of foil wrapped garlic and slide into the oven. Roast for 40 to 45 minutes, taking the garlic out after 20 minutes or so. Watch carefully during the last 15 minutes of roasting and if the vegetables begin to get too brown remove them. Roast until the chicken is golden brown.

Remove the chicken and let cool before continuing.

You want to start out with cold water and cool ingredients and allow the stock to warm up slowly. This keeps the stock clear and beautiful.

1. Unwrap the garlic and cut the top from it. Squeeze the soft garlic paste into the stock pot.
2. Add the rest of your cooled ingredients (including the herbs) and cover with cold, filtered water.
3. Bring to a boil slowly, uncovered, use medium heat. This may take a half hour or so. Once the stock reaches a slow simmer turn the heat down so that the liquid stays at a simmer. Skim off any foam that rises to the surface.
4. Simmer for four to six hours.
5. Allow the stock to cool for one hour.
6. Remove the chicken with a slotted spoon.
7. Pour the stock through a fine sieve held over a large bowl to remove vegetables.
8. Pour the stock back into the pan and rinse any residue out of the bowl.
9. Pour the stock through a colander lined with cheesecloth into the large bowl to remove any other particles.
10. Cover tightly and refrigerate overnight.
11. Next morning the fat will have risen to the top and be solid. Spoon it off.

Add the salt when you are actually using the stock. For example, if you are using it in gravy add the amount of salt called for in the gravy recipe. If you are using it for soup, salt to taste just before serving.

Creating roast chicken stock is a good way to be frugal, as well as increase the flavor of many of your recipes.