Chicken Stock
From lukie4 17 years agoIngredients
- 2 1/2 lb. of chicken bones shopping list
- 2 sliced red onions shopping list
- 1 stalk of celery shopping list
- 2 diced carrots, shopping list
- 1/4 c. of olive oil shopping list
- 1 halved garlic head shopping list
- 1/2 tsp. of dried thyme shopping list
- 1/2 tsp. of dried parsley shopping list
- 1/2 tsp. of dried basil shopping list
- 4 tsp. of kosher salt shopping list
- 1 tbsp. of cracked black peppercorns shopping list
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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