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Chicken stock

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Ingredients/Components

medium broiler-fryer chicken - 1 item
large onion - 1 item
to 4 stalks celery - 3 item
to 4 medium carrots - 3 item
kosher salt - 1 item
cracked black pepper - 1 item
rosemary optional - 1/4 tsp
thyme optional - 1/4 tsp
bay leaf optional - 1 item
sage optional - 1/4 tsp

How to make chicken stock:

In large stockpot, heat boiling chicken over medium-high heat until just boiling. Then reduce to lowest heat and simmer. Add onion (quartered), celery and carrot cut into 2-inch sections. Add salt, pepper and other optional herbs. Simmer for 1 1/2 hours or until chicken is tender. Skim froth from surface. Remove chicken. Let cool. Remove meat from bones. Cut into 1-inch pieces and reserve. Return bones and skin to stock and simmer for another 30 minutes. Remove bones, skin and cooked vegetables and reserve chicken stock for other recipes.

Recipe categories: Soups & stews, Whole chicken, Stocks.

Rating:

3.3

Average rating: 3.3, total votes: 3

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