Classic Chicken Stock Recipe
Ingredients
| 2 chicken carcasses | ||
| Olive oil | 1 Tablespoon | |
| 2 onions, peeled and cut into large dice | ||
| 1 carrot, peeled and cut into large dice | ||
| 1 celery, cut into large dice | ||
| Thyme sprig | 3 | |
| Parsley sprig | 3 | |
| Bay leaf | 1 Small | |
| Black peppercorns | 1 Teaspoon | |
| 1 qt. water to cover | ||
Directions
Have butcher cut carcasses into small pieces or use a cleaver to do so at home.
Keep refrigerated until used.
Bring a large saucepot to medium heat; add oil.
Add onions, carrots and celery; saute for 5 minutes or until onions are transparent.
Add chicken carcasses, thyme, parsley, bay leaf, peppercorns and water to cover.
Bring to a boil; reduce heat and simmer about 1 hour, skimming surface as necessary.
Remove pan from heat.
Place a strainer in an empty container to hold a large amount of liquid.
Pour mixture into strainer and strain.
Skim off any surface fat.
Keep refrigerated until used.
Bring a large saucepot to medium heat; add oil.
Add onions, carrots and celery; saute for 5 minutes or until onions are transparent.
Add chicken carcasses, thyme, parsley, bay leaf, peppercorns and water to cover.
Bring to a boil; reduce heat and simmer about 1 hour, skimming surface as necessary.
Remove pan from heat.
Place a strainer in an empty container to hold a large amount of liquid.
Pour mixture into strainer and strain.
Skim off any surface fat.
Chef
