Make Your Own Chicken Stock

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Basic Chicken Stock #2

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Ava W. | March 2nd, 2024

Recipe of 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. Read more...
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 the surface of Read more...
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, carrots are used Read more...
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 known for its Read more...
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, or using it Read more...
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 the overall texture Read more...

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.

Submitted by Ava W. | March 2nd, 2024 See all of Ava W.'s Recipes.

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@Kagar K. \| March 2nd, 2024
This stock will keep in the refrigerator for 3-4 days and in the freezer for 2-3 months. I gave it a 5