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Rich Chicken Stock
Recipe by:
KATHYTAP11
A stock so rich and savoury, your soups and sauces will be amazing! This is also a thrifty cook's delight. I save up 'used' bones in the freezer for weeks or months until I have enough to make this stock.
Ready in 3 hours 15 mins
Saved by 11 cook(s)
Ingredients
Serves: 12
- 1.25kg chicken bones
- 4 tablespoons olive oil
- 2 red onions, sliced
- 1 stick celery
- 2 carrots, diced
- 2L water, or as needed
- 1 head garlic, halved
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried basil
- 4 teaspoons sea salt
- 1 tablespoon cracked black peppercorns
Not quite right? Check out these similar recipes!
Preparation method
Prep: 15 mins | Cook: 3 hours1.
Preheat the oven to 220 C / Gas 7. Arrange the chicken bones on a baking tray. Roast for about 45 minutes in the preheated oven, or until well browned.
2.
Heat the olive oil in a stock pot over medium heat. Add the onions, celery and carrots; cook and stir until browned. If they scorch, just add a bit of water and scrape up all the bits.
3.
Add the roasted chicken bones to the pot, and fill with enough water to cover the bones by 5cm. Bring to the boil, and add the garlic, thyme, parsley, basil, salt and pepper. Reduce heat to low, and simmer uncovered for 2 hours. Add more water if needed.
4.
Strain out all of the solids from the stock, drain off the fat and refrigerate. You can also remove the fat after it has chilled. The stock will be thick. Use full strength for soups and gravies, or dilute with water for a milder flavour. I like to use freezer bags for longer storage.
Provided by:Allrecipes
Last updated:
29 Jan 2013
Reviews & comments
Easy
Very easy, and worth ,making your own
Posted:
06 Nov 2011
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