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.
π· Perfect Pairings
Complete your meal with these
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