Roasted Chicken Stock

11 340 315
Ingredients Minutes Calories
Prep Cook Servings
20 min 5 h 20 min 24
Roasted Chicken Stock
Health Rating


3 1/8 kg Chicken wing(s)
2 spray (about 1/3 second) Olive oil cooking spray
3 cup sliced Yellow onion
2 1/4 cup chopped Carrots
2 1/2 cup diced Celery
1 tbsp Extra virgin olive oil
1 cup Water
15 sprig Parsley, fresh
15 peppercorn Peppercorn
8 sprig Thyme, fresh
3 leaf Bay leaf


Preheat oven to 450°.

Arrange chicken in a single layer on a jelly-roll pan coated with cooking spray. Combine onion and next 3 ingredients (through oil) in a bowl; toss well to coat vegetables. Arrange vegetable mixture in a single layer on another jelly-roll pan coated with cooking spray. Roast chicken and vegetables at 450° for 1 hour and 20 minutes or until browned, turning occasionally.

Place wings and vegetables in a stockpot. Pour 1/2 cup water into each baking sheet, scraping to loosen browned bits. Pour water mixture into pot. Add 5 quarts water and remaining ingredients to pot. Place pot over medium-high heat. Bring to a boil. Reduce heat to low, and simmer 4 hours, skimming off and discarding foam as needed.

Strain stock through a fine sieve into a large bowl; discard solids. Cool stock to room temperature. Cover and refrigerate 5 hours or overnight. Skim solidified fat from surface; discard fat.

Nutrition Facts

Per Portion

Calories 315
Calories from fat 198
Calories from saturated fat 55
Total Fat 22.0 g
Saturated Fat 6.1 g
Trans Fat 0.3 g
Polyunsaturated Fat 4.6 g
Monounsaturated Fat 8.9 g
Cholesterol 102 mg
Sodium 124 mg
Potassium 382 mg
Total Carbohydrate 4.3 g
Dietary Fiber 1.4 g
Sugars 1.6 g
Protein 25.1 g

Dietary servings

Per Portion

Meat 1.5
Vegetables 0.9

Energy sources