Making a Roasted Chicken Stock

IMO, it's hard to over simmer. I'd let her go 4 hours or so. If it's rich, that just means you get more bang for your stock buck.

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About an hour and a half.

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Even with as many bones and pieces as I have in that pot? I want every single delightful bit of flavor to be in that stock. The chicken roasted beautifully, but I don't expect it to be as dark as a beef stock. I don't want it that dark which is why I roasted the chicken until just golden and crispy and not much darker. Plenty of fond I'm about to get to.

The raw material there is going to produce something fantastic.

I'd say 45 minutes.

I know this is a bit off topic, but I'm not sure it deserves it's own thread. I've got a chicken that's been in the freezer for probably almost 2 years. Vacuum sealed, never been thawed...safe to use for a stock? Thought about throwing it in next time I make one. Figured it was OK, but wanted to get input.

Safety-wise, she's fine. Taste-wise, give it a shot. I'm suspecting it's just fine.

Not sure how it happened...got shoved to the bottom underneath some stuff. Local, free range bird too.

I'd give it a shot. Vac sealing does wonders to frozen food. I've found plenty in my freezers nearly that old that hides behind things, even when I clean the thing out several times a year. I always miss something or leave it in thinking I'll use it and then it ages.

I'm going to need to reduce this stock a good bit for the freezer. I freeze A LOT this time of year and when I cleaned out the freezers a few weeks ago, I didn't throw away as much as I thought I would.

I've made stocks plenty of times, but not with as many chicken pieces as I have this time. I bought every pack of necks and backs in the store that had just been put out, in addition to a few packs of wings.

I'd go AT LEAST 1 full hour. Probably 2 - 3 hours. I'd also leave out the carrots, onions and celery. I like a pure stock. I can add those flavors in when I cook the actual dish. But that's just me.

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I'd also leave out the carrots, onions and celery.

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Normally, I don't add those because I make pure stocks since I'm not sure what the use will be, but for this one, I'm making some soup with some of it, so I'm going to leave it in. I'm not using much, though, and not many carrots. Generally, I find they make my stocks sweeter than I care for.

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BTW, how long did you roast those parts? Did you add any fat before roasting?

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No fat. there's plenty of skin on those pieces. I roasted two huge foil pans (the size for those steaming trays at Sam's) at 450 for close to two hours. I turned them pieces after the tops were good and golden to get the backs, as well. I added the vegetables after the turn.