Illegate Est. 2025
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FROM THE KITCHEN

Concentrated Roasted Chicken Stock

A deeply flavored, unsalted roasted chicken stock made from leftover carcasses and trim, then reduced into a freezer concentrate designed to be diluted 1:1 with water before use.

Prep25 min Cook6 hr 30 min Rest2 hr Serves8 DifficultyEasy
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HOUSE RECIPE

Make it.

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Ingredients

  • Chicken & Aromatics
  • 6-8 chicken carcasses Use backs, rib cages, necks, wing tips, skin, and connective tissue; do not use liver.
  • 2 large onions Quartered; skins may be left on.
  • 3-4 carrots Roughly chopped.
  • 3-4 stalks celery Roughly chopped.
  • 1 head garlic Halved crosswise.
  • 2-3 bay leaves
  • 1 tbsp whole black peppercorns
  • 1 small handful parsley stems Optional.
  • cold water Use only enough to barely cover the bones.

Method

  1. Heat the oven to 425°F. Spread the chicken carcasses, backs, necks, wing tips, and other bones on rimmed sheet pans in a single layer.
  2. Roast for 40-50 minutes, turning once if needed, until deeply browned but not burned. For an even richer stock, add the onions and carrots to the pans for the final 20 minutes.
  3. Transfer the roasted bones and any roasted vegetables to a large stockpot. Add the celery, garlic, bay leaves, peppercorns, and parsley stems if using.
  4. Add cold water only until the bones are barely covered. Do not fill the pot with extra water; using less water helps create a stronger stock.
  5. Slowly bring the pot to a very gentle simmer. Skim off foam or impurities that rise during the first 30-45 minutes.
  6. Maintain a bare simmer for 5-6 hours. Avoid a rolling boil. Add a small amount of hot water only if necessary to keep the bones mostly submerged.
  7. Strain the stock through a fine-mesh strainer into a clean pot. Discard the spent bones and vegetables.
  8. Return the strained stock to the stove and simmer uncovered until the volume is reduced by approximately half. The concentrate should taste much stronger than normal ready-to-use chicken stock.
  9. Cool the stock quickly, ideally by setting the pot in an ice-water bath and stirring periodically. Refrigerate until fully chilled, then remove the hardened fat from the top. Save the fat as schmaltz if desired.
  10. Portion the concentrate into freezer-safe containers or bags and freeze. Label clearly: CHICKEN STOCK CONCENTRATE — DILUTE 1:1.
  11. To use, combine 1 part concentrated stock with 1 part water. For example, 1 cup concentrate plus 1 cup water makes about 2 cups of regular-strength chicken stock. Season with salt only after dilution and while preparing the final dish.
Source / inspiration: House of Illegate
FROM THE HOUSE

Built for House of Illegate bulk chicken-processing days: break down whole chickens for breasts, thighs, drums, wings, and tenderloins, then turn the remaining carcasses and trim into a rich freezer staple instead of wasting them. The stock is intentionally concentrated so it takes up less freezer space and can be restored to normal strength with an equal amount of water.