Rich Chicken Stock

Name: Rich Chicken Stock
Prep time: 4 h 40 min
Cook time: 4 h 40 min
Total time: 4 h 40 min
Yield: 6
Cuisine: Global
Ingredients: 2 bay leaves; 2 larges carrots, coarsely chopped; 1 heads celery, coarsely chopped; 2 kgs chicken bones, chopped; 1 bunch Small flat-leaf parsley, stems only; 6 sprigs fresh thyme; 3 Tbsps olive oil; 3 larges Spanish onions, quartered (skin left on); 6 servings Salt and freshly ground black pepper; 59 grams whole peppercorns

Rich Chicken Stock might be just the side dish you are searching for. This recipe makes 6 servings with 132 calories, 2g of protein, and 8g of fat each. This recipe covers 17% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 4 hours and 40 minutes. It is Head to the store and pick up olive oil, onions, peppercorns, and a few other things to make it today. If you like this recipe, you might also like recipes such as Rich Homemade Chicken Stock, Rich Homemade Chicken Stock, and Rich Turkey Stock.

Instructions

Preheat oven to 450 degrees F.

Equipment you will use

Oven

Combine chicken bones, onions, celery, and carrots in a large roasting pan; toss with oil and season lightly with salt and pepper. Roast until the bones and vegetables are a rich golden brown, about 30 to 40 minutes.

Ingredients you will need

Salt And Pepper

Chicken Bones

Vegetable

Carrot

Celery

Onion

Cooking Oil

Equipment you will use

Roasting Pan

Transfer the bones and vegetables to a large stockpot, add 12 cups cold water, and the remaining ingredients and bring to a boil over high heat. Reduce the heat to medium and simmer for 4 hours, skimming the scum that rises to the top with a ladle every 20 minutes.

Ingredients you will need

Vegetable

Water

Equipment you will use

Pot

Ladle

Remove from the heat and strain through a mesh strainer into a clean pot.

Equipment you will use

Sieve

Pot

Place back on the stove over high heat and cook until reduced by half. Use immediately or let cool to room temperature, cover, and refrigerate or freeze until ready to use.

Equipment you will use

Stove