Chicken Stock
Ingredients
-
2
pounds
chicken parts (wings, bones, legs, or thighs)
-
1
large
yellow onion (diced)
-
2
large
carrots (diced)
-
1
large
parsley sprig
-
2
large
celery ribs (diced)
-
3
sprigs
thyme
-
2
leaves
bay leaves
-
4
medium cloves
garlic (crushed)
-
20
cups
water
Instructions
- Brown the chicken in the oven for 30-40 minutes or on the stovetop with a tablespoon of oil in a large pot.
- Add the onions, garlic, thyme, celery, parsley, and bay leaves; cook and stir for about 2 minutes.
- If the mixture scorches, add a bit of water and scrape up the bits.
- Add the remaining ingredients to the pot with 20 cups of water.
- Bring to a boil, then reduce heat to low and simmer uncovered for 3-4 hours, adding more water if needed.
Nutrition Facts (estimated)
Servings
15-20
Calories
50
Total fat
1g
Total carbohydrates
6g
Total protein
5g
Sodium
200mg
Cholesterol
10mg
You might also like