This is a print preview of "Chicken stock" recipe.

Chicken stock Recipe
by steven barile

Chicken stock
Rating: 4/5
Avg. 4/5 1 vote
  United States American
  Servings: 1

Ingredients

  • Bones from 1 roast chicken
  • ½ medium onion, quartered
  • 1 celery stalk, roughly chopped
  • 1 large carrot, chopped
  • Few sprigs of fresh thyme and/or parsley
  • 1 garlic clove
  • 1 bay leaf
  • 4 to 5 quarts cold water

Directions

  1. Put the chicken bones, onion, celery, carrot, fresh herbs, garlic clove and bay leaf into a 5-quart or larger pot. Add 4 to 5 quarts of cold water. Bring just to a boil and then turn the heat down until it simmers. Let it simmer for at least 1 hour and up to 3 hours. Skim any foam or fat from the top with a spoon. Drain it in a colander, mesh sieve lined with cheesecloth or a coffee filter into a large bowl. Cool, then refrigerate or freeze until needed.