Basic Chicken Stock

Name: Basic Chicken Stock
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 12
Cuisine: Global
Ingredients: 2 bay leaves; 2 carrots, peeled and cut into 1-inch dice; 2 ribs celery, cut into 1-inch dice; 907 grams chicken thighs and legs, skins removed; 3 cloves garlic, smashed; 12 servings Extra-virgin olive oil; 1 large onion, cut into 1-inch dice; 10 sprigs thyme

Basic Chicken Stock is a gluten free, dairy free, and primal recipe with 12 servings. One serving contains 227 calories, 7g of protein, and 21g of fat. This recipe covers 7% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 4 hours. A mixture of bay leaves, chicken thighs and legs, olive oil, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Watch how to make this recipe.

Preheat oven to 425 degrees F.

Equipment you will use

Oven

Place chicken thighs and legs on a sheet pan. Lightly coat with oil and roast until golden, about 35 to 45 minutes.

Ingredients you will need

Chicken Thighs

Cooking Oil

Equipment you will use

Frying Pan

Coat a large, deep stock pot lightly with olive oil.

Ingredients you will need

Olive Oil

Stock

Equipment you will use

Pot

Add the onions, celery, carrots and garlic to the pot and bring it to a medium high heat. Cook the vegetables stirring frequently until they start to get soft and are very aromatic, about 8 to 10 minutes.

Ingredients you will need

Vegetable

Carrot

Celery

Garlic

Onion

Equipment you will use

Pot

Remove the chicken from the oven and add to the pot of vegetables along with the bay leaves and thyme. Fill the pot with water.

Ingredients you will need

Bay Leaves

Vegetable

Whole Chicken

Thyme

Water

Equipment you will use

Oven

Pot

Place the pot on a burner on high heat. Bring to a boil and reduce to a simmer. Eventually a gray scum will form on the top of the water. Skim the scum and the fat off the top of the water. Simmer for 2 1/2 to 3 hours. Refill the water as it evaporates.

Ingredients you will need

Water

Equipment you will use

Pot

Strain stock and discard the chicken and veggies. Store the stock in smallish containers, plastic pint and quart containers from Chinese take out are perfect! Recycle! If not using right away freeze for later use.

Ingredients you will need

Whole Chicken

Stock