How to make it

  • First you want to preheat oven to 450 degrees.
  • Place your chicken on a bakeing sheet and roast approx. 45 min.
  • Now add some olive oil to a pot over medium flame.
  • Next you can add in your onions, celery, and the carrots.
  • This will need to cook until brown.
  • Now you can add in the roasted chicken to pot and cover with water.
  • Then bring this to a boil, and add garlic, thyme, parsley, basil, salt, and pepper.
  • You want to let this come to a low flame for approx. 2 hrs.
  • Now you can strain off the solids and fat.
  • Then you can put the stock in the regrigerator until cold.
  • Use this for stews, soup, etc..

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Reviews & Comments 2

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  • aubreymalachi 10 years ago
    This looks wonderful the only thing I would change is instead of red onion using a white Spanish onion and substituting the dry herbs for fresh ones
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  • tomprz_lycos 11 years ago
    So does this "stock" recipe call for chicken bones only, for chicken meat only, or for 2.5 lbs of bone-in chicken, presumably chopped into chunks.

    Also "put into refrigerator until cold" can be a health hazard; your mileage may vary but I know my cold-box won't chill a near-boiling liquid to under 40 degrees F (140 - 40 degrees = bacterial "danger zone" by most accounts. I tend to strain stock of the big chunks, then put a (smaller) stockpot into the kitchen sink ... which I've filled with ice and water. Cools stuff much faster than the refrigerator, without the risk of stock warming the inside of the 'fridge into the "danger zone" ... which is a possibility if you're talking about a gallon or so of near-boiling liquid.
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