Easy Chicken Stock
From Aethena2002 13 years agoIngredients
- 4 chicken thighs (skin on bone in) (generally have 1 thigh per 1/2 to 3/4 quart of finished broth, with a minimun of 4 thighs) or more if you wish for a stronger broth shopping list
- 1 large onion, quartered shopping list
- 4 ribs of celery with leaves shopping list
- 2 cloves of garlic, peeled and smashed shopping list
- 3 large carrots, sliced lengthwise. shopping list
- 5-10 whole peppercorns shopping list
- sprig of fresh rosemary (optional) shopping list
- salt to taste shopping list
How to make it
- Place 4 thighs in 4 quart sock pot, add vegetables, pepper and rosemary, cover with water. Leave enough room so water will not boil over.
- Bring to boil, then simmer
- Skim as needed
- When finished cooking, pour through strainer. Save chicken pieces and let cool, discard all else. (If cooking for a long time, make sure to replenish water if it gets too low.)
- Salt broth to taste.
- Remove meat from chicken pieces and add back to broth.
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