You are here

Classic Chicken Stock

Party.Freak's picture
  Chicken carcasses 2
  Olive oil 1 Tablespoon
  Onions 2 , peeled and cut into large dice
  Carrot 1 , peeled and cut into large dice
  Celery 1 , cut into large dice
  Fresh thyme sprigs 3
  Fresh parsley sprigs 3
  Bay leaf 1 Small
  Black peppercorns 1 Teaspoon
  Water 1 Quart (To Cover)

Have butcher cut carcasses into small pieces or use a cleaver to do so at home.
Keep refrigerated until used.
Bring a large saucepot to medium heat; add oil.
Add onions, carrots and celery; saute for 5 minutes or until onions are transparent.
Add chicken carcasses, thyme, parsley, bay leaf, peppercorns and water to cover.
Bring to a boil; reduce heat and simmer about 1 hour, skimming surface as necessary.
Remove pan from heat.
Place a strainer in an empty container to hold a large amount of liquid.
Pour mixture into strainer and strain.
Skim off any surface fat.

Recipe Summary


Rate It

Your rating: None
Average: 4.2 (16 votes)