1 1/2 lbs bone-in, skin-on chicken breasts cut in half
Instructions
Heat oil in Dutch oven over medium-high heat until shimmering. Add ground chicken, onion, carrot and celery. Cook 5-10 minutes, stirring often until chicken is no longer pink but browned.
Reduce heat to medium-low. Add water, broth, bay leaves, salt and chicken breasts. Cover and cook 30 minutes. Remove lid, increase heat to high and bring to a boil.
Transfer chicken breast to a plate and set aside. Adjust heat to maintain gentle boil and cook an additional 20 minutes. Strain stock pressing solids to extract as much liquid as possilbe. Discard solids.
Transfer chicken breast to a plate and set aside. Adjust heat to maintain gentle boil and cook an additional 20 minutes. Strain stock pressing solids to extract as much liquid as possilbe. Discard solids. Allow stock to stand 5 minutes, then skim off most of the fat.
Originally Submitted
1/7/2013
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