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1 3-1/2 to 4 pound chicken, cut into 8 pieces
Put oven rack in middle position and preheat oven to 425°F.
Pat chicken dry and put in large flameproof roasting pan (not glass) along with vegetables. Drizzle with oil and toss to coat, then arrange chicken pieces skin sides down. Roast, stirring once halfway through, until chicken and vegetables are golden brown, 1 to 1-1/4 hours.
Straddle roasting pan over two burners (with chicken and vegetables still in), then add 1 cup water to deglaze pan by boiling over high heat, stirring and scraping up any brown bits, about 1 minute.
Transfer chicken and vegetables with pan sauce to a 6- or 8-quart stockpot, add salt and remaining water, bring to a boil over high heat. Reduce heat and simmer, uncovered, skimming foam from surface, 3 hours.
Pour stock through a large sieve lined with cheesecloth or triple layer of paper towels, discarding solids. If not using stock right away, cool to room temperature, uncovered, and then chill, covered.
Stock can be chilled in airtight containers 1 week or frozen 3 months.
Archivist's Notes:
Posted by Joyce Stiler
Nutritional Info Per Serving: N/A
1 onion, quartered, and the quarters halved crosswise
2 carrots, peeled and cut into 1" pieces
1 celery stalk, cut into 1" pieces
2 tsp. vegetable or olive oil
13 cups cold water
2 tsp. salt
This recipe is used with Brisket w/Tzimmes (click here for recipe).