How-To: Roasted Chicken Stock

Total Time
2hrs 5mins
5 mins
2 hrs

I made this Gluten Free Roasted Chicken Stock a few days ago in order to help my husband and myself recuperate from the sniffles we each seem to have picked up last week. We're recovering quite quickly.

Skip to Next Recipe




  1. 1. Place the chicken carcass in a large stockpot with the water.
  2. 2. Bring pot to a boil and then reduce to a simmer.
  3. 3. Meanwhile, place onion, carrot and garlic cloves on a parchment lined baking sheet.
  4. 4. Roast at 400° for one hour.
  5. 5. Add roasted vegetables to stock, then add parsley, thyme, celery and bay leaves.
  6. 6. Simmer stock one more hour then cool and strain into glass mason jars.
  7. 7. Drink alone or use for soups and sauces.