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chicken-stock

Photo by: Joseph De Leo
Comments: 0
 

Recipe

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 (% daily value)

Nutritional information is based on 6 servings.

49kcal (2%)
6mg (1%)
2mg (3%)
104mcg RAE (3%)
93mg
4mg
0g
1g
1g
2g
0mg (0%)
14mg (1%)
1g (3%)
5g (7%)
0mg (1%)
 

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