14 September 2014

Roasted Bone Chicken Stock

"Colour is flavour" so roast your bones before making chicken stock! — “Colour is flavour” so roast your bones before making chicken stock!

To get the very best flavour in your chicken stock, it’s really worth a little extra time to roast the bones. Professional chefs agree that “Colour is flavour” and chicken bones are a perfect example. Here’s my easy peasy bestest ever roasted bone chicken stock recipe:

Madame Thermomix’s Roasted Bone Chicken Stock
“Colour is flavour” and you can’t beat roasted chicken bones for adding flavour to your stock. Makes up to one litre.

Ingredients
one chicken carcass
water

Add your roasted bones to your TM bowl, add water to 2-Litre mark and cook for 30 minutes

Method

Start with the carcass from a whole chicken you’ve steamed in your Varoma (done that yet? It’s fabulous!). Roast the bones in the oven 30 minutes, 180° C, fan. Deglaze your roasting tin to get all those yummy caramelised bits up, too!
Transfer bones to TM bowl, cover with water to 2L mark. Cook 100°/30 minutes/Speed Spoon/Reverse Blade to get a good Litre of stock – or – Cook Varoma setting/30 minutes/Speed Spoon/Reverse Blade to get a smaller quantity of more concentrated stock.
Strain stock through simmering basket into 2nd TM bowl or into another recipient; cool.