Roasted Chicken Stock

BamsBBQ

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4 lbs chicken carcasses
2 large onion - chopped
2 celery stocks - chopped
2 large carrots - chopped
1/2 head garlic
1 bay leaf
fresh thyme
fresh parsley - chopped
fresh cracked black pepper

preheat oven to 400*F

In a roasting pan, combine the chicken parts and 1 onions..Roast for about 45 minutes or until golden brown.

Once finished, transfer to a crockpot. Add all the other ingredients to the crockpot as well.

Deglaze the roasting pan to get all the yummy bits off the bottom. Pour that into the crockpot.

Add enough cold water to cover all the ingredients. Place on low and forget about it for at least 12 hours. The longer the better.

Turn off the heat and let the stock cool for 30 minutes to 1 hour. Use a slotted spoon to remove the chicken bones and discard. Strain the stock through a fine sieve and discard the vegetables left behind. Strain again, this time through a sieve or colander lined with a double layer of cheesecloth.

Cool overnight in the refrigerator to allow the fat to rise to the surface.

Skim the fat and portion the stock into containers.

Label, date and freeze.I freeze in old ice cube trays and then transfer to ziplock bags.
 
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