Chef's Level
Basic Chicken Stock #2
/ 578
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.
Read more...
Onions are considered root vegetables because they grow below the surface of |
|
| 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.
Read more...
Crunchy, sweet, and highly nutritious, carrots are used |
|
| 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.
Read more...
It's a staple in many kitchens, is known for its |
|
| 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.
Filed Under:
Tested and True
Peel eggs effortlessly with this simple hack: start by adding eggs to boiling water. Once cooked, immediately transfer them to an ice bath. This process not only allows for easy peeling but also yields perfectly cooked eggs, saving time and frustration.
Tell me more...
| @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 |