Chicken Stock
Chicken Stock is an moderately easy dinner. Made with medium broiler-fryer chicken, 1 large onion, 3 to 4 stalks celery, 3 to 4 medium carrots and kosher salt, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π Recipe adapted from RecipeNLG-Full
In large stockpot, heat boiling chicken over medium-high heat until just boiling.
Then reduce to lowest heat and simmer.
Add onion (quartered), celery and carrot cut into 2-inch sections.
Add salt, pepper and other optional herbs.
Simmer for 1 1/2 hours or until chicken is tender.
Skim froth from surface.
Remove chicken.
Remove meat from bones.
Cut into 1-inch pieces and reserve.
Return bones and skin to stock and simmer for another 30 minutes.
Remove bones, skin and cooked vegetables and reserve chicken stock for other recipes.
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