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Herb Flavored Chicken Stock

Gourmet.station's picture
  Chicken backs and wings/Stewing chicken, cut up 5 Pound
  Carrots 3 , cut in 2 inch pieces
  Yellow onions 2 Medium, quartered
  Stalk celery 1 , cut in 2 inch pieces
  Dried thyme leaves 3⁄4 Teaspoon
  Rosemary leaves 3⁄4 Teaspoon, dried
  Bay leaf 1
  Parsley sprigs 4 Small
  Cloves 2

Place chicken, vegetables, salt, and bouquet garni in an 8 quart dutch oven.
Pour in water to cover (about 4 quarts).
Simmer covered 2 to 2 1/2 hours.
Strain stock through a double thickness of cheesecloth into a storage container.
Taste for seasoning.
If more concentrated flavor is desired, return stock to saucepan and simmer 20 to 30 minutes, or dissolve 1 to 2 teaspoons instant chicken bouillon in the stock.
Store covered in refrigerator or freezer.
Remove solidified fat from top of stock before using.

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