Info
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 10 Times
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Chicken Stock
Cookbook
Yield : Makes about 6 cups
Ingredients
- 2 tablespoons olive oil
- 1 large carrot, roughly chopped
- 1 onion, roughly chopped
- 2 celery ribs, roughly chopped
- 1 leek, sliced
- 1 bay leaf
- Sprig of fresh thyme
- 3 garlic cloves, peeled
- 2 tablespoons tomato paste
- 2¼ pounds raw chicken bones (roasted, if making brown chicken stock)
Directions
Heat the olive oil in a large stockpot and add the vegetables, herbs, and garlic. Saute over medium heat, stirring occasionally, until the vegetables are golden. Stir in the tomato paste and cook for 1 minute longer. Add the chicken bones, then pour in enough cold water to cover, about 8 cups. Season lightly with salt and pepper. Bring to a boil, skimming off any scum that rises to the surface. Reduce the heat and let simmer gently for 1 hour.
Let the stock stand for a few minutes to cool slightly and allow the ingredients to settle before straining through a fine sieve. Cool and refrigerate, or freeze in convenient portions. Use up fresh stock within 5 days or keep frozen for up to 3 months.
© 2008 Gordon Ramsey
Nutritional Information
Nutrients per serving
Nutritional information is based on 6 servings.
49 kcal
1 % daily value
3 % daily value
3 % daily value
93 mg
4 mg
0 g
1 g
1 g
2 g
0 mg
14 mg
1 g
5 g
1 % daily value
