Photo: Lily Banse
Roasted Chicken Stock Recipe
9 ingredients
about 3 quarts
openrecipes
I decided to make a Gluten Free Roasted Chicken Stock last night and of course consulted one of my favorite books, Joy of Cooking. The recipe below is based...
Estimated Nutrition (whole recipe, rough)
321
Calories
35g
Protein
5g
Fat
36g
Carbs
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Orange | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Chili | 1 tsp (2.7g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Meat | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 chicken carcass (I made Chipotle Orange Chicken; used the carcass after we dined on the meat)
- 3 quarts cold water
- 1 onion, halved
- 4 carrots, cut into 2 inch pieces
- 10 cloves garlic, no need to peel
- ¼ cup parsley, finely chopped
- 10 sprigs fresh thyme
- 5 celery tops (the leaves and ribs from the inside of a bunch of celery)
- 2 bay leaves
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes