Chicken Stock Homemade

by Joyce Verity
Photo by Joyce F.
Adapted from allrecipes.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from allrecipes.com

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

Directions

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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