Roasted Chicken Stock

I make this & can it for future use (it goes faster than you think it will). I also added back some chicken pieces and gave away canned jars of this stock with little bags of homemade pasta. You can't can it with the pasta right in it, but it makes for a precious treat on a cold day.

3 1/2 lbs chicken pieces, boneless (or 7 lbs with bone)
Cooking spray
1 onion, quartered
5 celery stalks, sliced in thirds
5 carrots, sliced in thirds
1 T olive oil
5 qt water
15 parsley sprigs
15 peppercorns
8 thyme sprigs
3 bay leaves

  1. Preheat oven to 450°.
  2. Coat a baking pan with cooking spray & add chicken in a single layer.
  3. Combine onion, celery, carrots, & oil, then add to another pan.
  4. Cook both pans for an hour to an hour & a half or until browned & cooked through.
  5. Combine chicken & veggies in stockpot.
  6. Add water to pot & simmer 4 hours.
  7. Cool hot stock & refrigerate overnight.
  8. Strain solids from stock & skim fat.
  9. Freeze in desired portions.
To Can stock in jars (according to Ball Blue Book 2011):
  1. Boil stock.
  2. Pour boiling stock into hot quart or pint jars leaving 1-inch headspace.
  3. Process at 10 pounds pressure (pints 20 minutes; quarts 25 minutes).