Roast Chicken Stock

From Chuck Sudo/Chicagoist

Makes 8 quarts


bones and skin and bits of a carved, 4-pound chicken
1 cup fresh winter thyme
3 medium yellow onions, coarsely chopped
2 cups carrots, chopped
1 stalk celery, chopped
12 large garlic cloves, peeled
2 tablespoons sea salt
1 tablespoon black peppercorns
1/2 cup fresh Greek oregano
8 quarts water


Set up all ingredients except chicken carcass in a 12-quart stockpot and heat to a rolling boil on high heat, then reduce heat to simmer. Roast the chicken bones and skin for about an hour at 400 degrees F until browned and sweating. Remove from oven, allow to cool.

Strip the chicken carcass of any remaining meat and use for broth, soups, stews or gumbos. Add carcass to the stock, simmer for a minimum of 3 hours, skimming scum from top and removing any excess fat to render for a roux or recipes calling for oil/fat.


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