Ingredients
- 1 whole roasting chicken, cut up into parts
- 2 to 3 cloves garlic
- 2 carrots, peeled and cut into chunks
- 2 ribs celery, cut into chunks
- 2 red onions coarsely chopped
- 1/3 cup celery leaves
- 1/3 cup or 6 sprigs of chopped fresh parsley
- 1 to 2 parsnips, cut into chunks, cleaned but not peeled
- 2 bay leaves
- 5 sprigs fresh thyme
- 5 sprigs fresh tarragon
- 1/2 tsp whole black peppercorns
- 1 tsp poultry seasoning or sage leaves
- Ground pepper
- 2 tsp soy sauce
Details
Adapted from allrecipes.com
Preparation
Step 1
Heat the olive oil in a large soup pot over medium heat. Add the crushed garlic cloves and saute for 2 minutes, until garlic is golden. Add the onions, carrots, and celery. Season the vegetables with sea salt and freshly ground pepper. Saute for about 8 minutes.
Tie the parsley, celery leaves, bay leaf, thyme, and tarragon into a bouquet using butcher's twine or kitchen twine. Add the bouquet to the pot along with the black peppercorns.
Fill pot with all ingredients and 3 quarts of water and bring to boil; reduce heat and simmer uncovered for 2 hours; skim as needed; discard all solids; pour stock through sieve; fill glass containers with stock and chill, uncovered overnight in fridge; next day remove solid fat from top.
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