Cookstr.com

Chicken Stock

Updated February 23, 2016
(1 Votes)

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CostInexpensive

Easy

Total Timeunder 2 hours

Type of Dishstock

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)

Instructions

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.

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