Eosinophilic Esophagitis Friendly Roasted Chicken Stock
Total time4 hr 50 min
Prep time20 min
Cook time4 hr
5.0(22)
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Learn more →Ingredients
8 servings
For the stock
- 3 lb chicken bones and carcasses (backs, necks, wings, or a mix)
- 2 tbsp olive oil
- 3 medium carrots, cut into 2-inch pieces
- 3 stalks celery, cut into 2-inch pieces
- 1 medium leek, white and light green parts only, halved lengthwise and rinsed
- 4 sprigs fresh thyme
- 1 small bunch fresh flat-leaf parsley (stems and leaves)
- 2 bay leaves
- 1 tsp whole black peppercorns
- 10 cups cold water, plus more as needed
- 1 tsp salt, plus more to taste
Instructions
- 1
Preheat the oven to 425°F (220°C). Arrange the chicken bones in a single layer in a large roasting pan and drizzle with the olive oil, turning to coat.
- 2
Roast the bones for 35–40 minutes, turning once halfway through, until deeply golden brown on the surface.
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