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Chicken Stock Recipe

   
 

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     Chicken Stock

Category   Sauces
Sub Category   None

Ingredients
Chicken
2-3 Carrots
4 stalks of Celery
1 large Onion
6 cloves of Garlic
Olive Oil
 

Instructions
Our local super market has packages of murray’s free range chicken soup bones. It’s just all the stuff that’s left when they butcher up the whole chickens to turn them into boneless/skinless breasts and etc.. 49 cents a pound or something, and perfect for making stock. You can also do it with a quartered up whole chicken, but you’ll end up with quite a lot more meat than you need (no problem! Save it to make some flautas or something!)
Put a little oil in the bottom of a nice big dutch oven and heat over medium high heat. Toss in your bits of chicken and lightly pan roast them for a few minutes. Add a couple of onions cut into sixths, two or three large carrots peeled and cut into inch long pieces, 3 or 4 big stalks of celery also cut into inches. Add a few whole garlic cloves. Keep everything moving until it starts to release a nice smell. Add water to cover. If you have water heating in a kettle in the meantime, it’ll save you a lot of time bringing everything up to a boil. Once the whole mess is boiling, reduce the heat to a low low simmer.. practically just a steep! It may take a while to get the heat just right, but it’s my feeling that the stock ends up much better if you never boil it HARD. Just hot enough that the surface ripples a little. Skim the scum off the top (once usually does it! but you may hav
Leave it! Let it sit for an hour and a half or so. Use this method to make chicken stock anytime you need it.


Originally Submitted
2/22/2011





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