| Level: | Easy |
| Total: | 2 hr |
| Active: | 30 min |
| Yield: | 10 cups |
| Level: | Easy |
| Total: | 2 hr |
| Active: | 30 min |
| Yield: | 10 cups |
Ingredients
- 1 chicken back and breastbone
- 8 sprigs parsley
- 3 stalks celery, halved
- 1 carrot, halved
- 1 clove garlic, halved
- 1 medium onion, halved
- 1 medium tomato, halved
- 8 black peppercorns
- 2 bay leaves
Instructions
- Put the chicken back and breastbone, parsley, celery, carrots, garlic, onions, tomatoes, peppercorns and bay leaves in a large (6-quart) pot. Add water to cover completely, and bring to a boil over medium-high heat.
- Reduce the heat to low and cook at a bare simmer, skimming the scum from the surface periodically and adding additional hot water as needed to keep the ingredients submerged, until the stock is flavorful, about 1 1/2 hours.
- Strain the stock through a fine-mesh sieve, and then divide it between two containers to cool quickly. Let cool completely before freezing or refrigerating. The stock keeps for about 1 week in the refrigerator and for many months in the freezer.
Reviews
Very simple using what was left of my rotisserie chicken and all of her ingredients make a healthy and fabulous stock! Good job as usual Mary Beth from Shreveport your hometown!
This is a great, easy to follow and flavorful recipe for homemade chicken stock. I added some additional herbs – Italian blend, rosemary and garlic blend – to suit my palate.
Another great Valerie Bertinelli recipe added to my favorites!
Another great Valerie Bertinelli recipe added to my favorites!