Basic Chicken Stock #2
United States
Ingredients:
| Qty | Unit | Ingredient | ||
|---|---|---|---|---|
| 1 | tablespoon | Olive Oil |
Olive Oil
Olive oil, derived from olives, is a versatile cooking oil with a rich history and a distinctive flavor. It is widely used in Mediterranean cuisine and offers numerous health benefits.
|
|
| 1 | large | Onion » quartered |
Onion
The Onion is a member of the Allium family of plants and is a close relative of garlic, scallions, leeks and chives.
Onions are considered root vegetables because they grow below... |
|
| 1 | large | Carrot » chopped |
Carrot
Carrots, pronounced KAR-uts, are a root vegetable known for their vibrant orange color, although they can also be found in purple, yellow, white, and red varieties.
Crunchy, sweet, and highly nutritious,... |
|
| 2 | stalks | Celery » chopped |
Celery
Celery is a crunchy, fibrous vegetable with a distinctive, slightly bitter taste, often used in salads, soups, and as a flavoring base in cooking.
It's a staple in many kitchens, is... |
|
| 1 | head | Garlic » cut in half |
Garlic
Garlic is a mighty ingredient that adds depth and flavor to a wide range of dishes. Whether you're tossing it into a pasta sauce, roasting it to spread on bread,...
|
|
| 1 | whole | Bouquet Garni | ||
| 2 | pounds | Chicken Bones » raw, rinsed in cold water | ||
| 4 | quarts | Water » cold |
Water
Water, the essence of life, is a transparent, tasteless, and odorless liquid that covers about 71% of the Earth's surface. Its neutral flavor allows other ingredients to shine while enhancing...
|
| Prep Time | Process Time | Overall Time |
|---|---|---|
| 15 Minutes | 2 Hours | 2 hours 15 minutes |
Directions:
1. In a large stock pot, over high heat, add the oil.
2. When the oil is shimmering, add the onions, carrots, and celery.
3. Saute for 2 to 3 minutes.
4. Add the remaining ingredients and bring to a boil.
5. Reduce the heat to low and simmer for about 2 hours.
6. Remove the pot from the heat and skim off any scum that is on the surface.
7. Strain the stock through a large fine-mesh sieve.
8. Discard the bones and vegetables, they have served their purpose.
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