A Cherry Thyme Roasted Chicken Stock
At House of Hen Studios, our Cherry-Thyme Roasted Chicken Stock brings rich, savory depth to any dish. Crafted from the bones and drippings of our Cherry-Thyme Spatchcocked Roast Chicken, this stock is simmered with garlic and onion for hours, creating an unforgettable, thick, rich flavor. Use it as a base to elevate soups, stews, sauces, or gravies!
Cherry-Thyme Roasted Chicken Stock
Cherry-Thyme Spatchcocked Roasted Chicken
Ingredients:
1 Cherry Thyme Roast Chicken Carcass including the scrapped pan “fat and drippings”. (See Recipe)
1/4 of an onion
1 minced clove of garlic
2 tablespoons of Better Than Boullion Roasted Chicken Paste
Instructions:
Trim chicken meat, leaving only a small layer around the carcass — cube-trimmed meat and refrigerator for later. Place bones, drippings, onion, garlic, and paste into a stock pot. Cover the chicken completely with water at least 2 inches above the carcass. On high heat, bring to a rapid boil. Reduce heat to medium allowing for a regular low rolling boil. Allow to boil for at least 6-8 hours. Replace water as it evaporates, bringing stock back to a rolling boil and then reducing to medium heat each time. Strain broth using a colander. Add the chicken you previously cubed (optional).
