by Chef Jean-Pierre
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How to Make Roasted Chicken Stock
Hello there friends, today I'm going to show you how to make Roasted Chicken Stock. A little different from your regular Chicken Stock as we are now roasting our chicken and adding some tomato product to give it a rich consistency. I will be using this in some upcoming recipes so you friends can make this in advance and freeze it for up to 17 years!
So, let's get cooking!
4.48 from 34 votes
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Recipe Ingredients
- Approx. 5 to 7 pounds Chicken parts, legs, carcass, thighs
- 4 medium Onions chopped coarsely
- 1 cup Tomato Puree
- ½ cup Tomato Paste
- 2 Leeks rinsed well to remove sand, cut into 1/2 inch pieces (use green & white parts (if you can find them)
- 1 whole Celery cut into 1/2-inch chunks
- 10 to 12 Carrots, scrubbed and cut into 1/2 inch chunks
- 5 quarts Cold Water or whatever you need to cover all the vegetables
Recipe Instructions
Makes 3 Quarts
Preheat Oven to 500°F
In a roasting pan, combine the chicken parts, onions and tomato paste and puree like the chef did in the video.
Roast the bones for about 45 minutes to 1 hour or until they are dark golden brown.
In a large stockpot, combine the roasted bones, leeks, celery andcarrots.Add enoughcoldwater to cover all ingredients.Bring the water to a boil and reduce to low temperature, this will help prevent clouding the stock.Do not cover the pot.When it comes to a boil, reduce the heat so that the stock simmers -- just bubblesgentlyfor about 5 to 6 hours.
You don't have to stand around in the kitchen and supervise the stock as it cooks.
Turn off the heat and let the stock cool for 30 minutes to an hour.Use a slotted spoon to remove the chicken bones and discard using a big sieve or colander.Then strain a second time through a fine sieve.
Let it cool overnight.The next day scape the fat layer that has accumulated on the top and divide the stock into various‑sized freezer containers.
It's a good idea to freeze some of the stock in ice‑cube trays.Then, pop the frozen cubes out and store them in a plastic bag or freezer container.This is very useful when you need only a little stock for a pan sauce.The stock will keep for 3 or 4 days in the refrigerator, months in the freezer.
You can find the items below used in making this dish at our online store!
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Chef Jean-Pierre
Master Chef at ChefJeanPierre.com
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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Rick Farinellaon June 21, 2023 at 6:38 pm
You mentioned that the “Fat” you were skimming off was “Liquid Gold !”
What do you use it for ?When I made the carmelized onion recipe, the “juice” from the slow cooking of the Vidalia Onions was also “Liquid Gold” and I used THAT in my vegetable stock for additional flavor and also in my soups that I make from scratch. And sometimes in a pan sauce,too.
Reply
Shelley Adipietroon May 11, 2023 at 11:33 pm
Excellent! I am almost complete, just as to cool over night and looks great. My hubby enjoyed the scent when he came home from work, while it was roasting in the oven. I look forward to using this coming recipes, beef stock is next!Thanks, I enjoy your videos, I have tried a few of you recipes and my family thinks I am a great cook – thanks for that!! :))
Reply
Philon March 15, 2023 at 2:45 pm
Chef bonjour
Vous faites quoi avec la viande du poulet ? poubelle ?
Belle journée
Reply
Chef Jean-Pierreon March 15, 2023 at 7:18 pm
Yes! After a few hours of cooking, all the flavors is now in the broth! 😊
Reply
Don Stanleyon February 12, 2023 at 12:32 pm
I’ve got my chicken parts in the oven and all my veggies cut up and ready to go. I don’t see listed in the ingredients bay leaves, peppercorns or thyme. I wonder why? I will add it only because I bought to for this stock. I’ll let you know how it comes. Thanks Chef.Reply
Pēteris Ceļotājson March 2, 2023 at 9:42 am
The Chef explains it at about 3:45 – you put salt, peppercorns, bay leaves in the soup or sauce, not in the stock.
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