Recipe

Homemade Chicken Stock Recipe

	Darbar / All my dishes 1 year, 3 months ago If there were just one stock I'd encourage you to make, this is it. Why? Because it is the foundation of more soups and sauces than any other stock I use. For this recipe, you'll need a large stockpot, a colander, and a fine-mesh strainer (or a colander lined with cheesecloth).... More Prep:15m Cook:160m Servings:8	Darbar
	chicken broth stock homemade

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Ingredients

3 tablespoons unsalted butter

1 tablespoon virgin olive oil

3 large carrots, peeled and roughly chopped

1 large yellow onion, cut in half (with skin!)

3 large stalks celery, roughly chopped

2 parsnips, chopped

1 head garlic, cut horizontally in half

8 ounces mushrooms, roughly chopped

1 cup dry white wine

6 sprigs thyme

6 sprigs Italian parsley

6 basil leaves

2 bay leaves, broken in half

1 tablespoon black peppercorns, toasted

3 to 4 pounds chicken bones, wings, backs, and/or necks

10 to 12 cups water, or enough to cover

Directions

Heat the butter and olive oil in a large stockpot over medium heat. When the butter begins to foam, add the carrots, onion, celery, garlic, and mushrooms. Sauté the vegetables, stirring occasionally, until golden brown, about 10 minutes.

Add the white wine and stir, then add the herbs, peppercorns, chicken bones, and water and bring just to a simmer. Turn the heat to low, skim off any impurities that have risen to the surface (don't stir or the stock will be cloudy), and simmer, uncovered for 2 1/2 hours.

Strain the stock first through a colander, then through a fine-mesh strainer (or cheesecloth-lined colander) into a stainless steel bowl or container. Chill the stock in an ice-water bath. (This not only kills harmful bacteria, it prevents you from having to put steaming-hot stock into your refrigerator — and inadvertently heating it and its contents.) Then refrigerate until chilled, or, preferably, overnight.

Skim any fat from the top of the stock, and transfer to airtight containers. The stock will keep for 3 days in the refrigerator, or you can freeze it for up to 6 months.

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Comments

zena824 1 year, 3 months ago said:
Ive made homemade stock before but never put this many ingredients in it... I bet this is really awesome....Ive bookmarked it to use...Thanks for the wonderful post..

szq 1 year, 3 months ago said:
I've made chicken stock before but this sounds like it's tasty enough to eat on it's own.I bet this stock takes it to another level.

dixiejet 1 year, 3 months ago said:
This stock sounds wonderful,darbar ! The next time I make some this will be the recipe to try.

grizzlybear 1 year, 3 months ago said:
I am gonna try this but I will use DUCK

krumkake 1 year, 3 months ago said:
I know I should make my own stock since I use so much of it - you've inspired me to give it a try! Thanks darbar -

linebb956 1 year, 3 months ago said:
I make my own stock but I use turkey wings... I then use the meat for other dishes and have the stock... Going to try your ingredents in my turkey one!

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