Roasted Chicken Stock

I like to remind everyone once in a while that a homemade stock is the heart of a great soup.  They make your soup much richer in flavor.  This one is made by roasting the chicken carcasses and then boiling everything.  If you would like any other stocks, please go to http://www.sundaysoups.com/ and click on the "stocks" tab.



Roasted Chicken Stock:

6 lbs of chicken carcasses
3 Onions
5 Carrots
6 Stalks of Celery
2 Leeks
2 Cloves of Garlic
1 T Thyme
2 T Sage
Salt
Pepper
Olive oil
8-9 Q water

Directions:
1. Preheat oven to 450 degrees.
2.  Put everything in a baking dish.  Toss with olive oil.
3.  Cook for about 20 minutes, until the vegetables get some color.

4.  Pull out of oven and place in a soup pot, scraping all bits from the pan.  Put water into the soup pot to cover all the chicken and vegetables.
5.  Bring to a boil and turn down heat.  Simmer for about 2-3 hours.
6.  Strain.

Makes about 7-8 quarts