Pairs well with Homemade Chicken Stock
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Homemade Chicken Stock
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A rich and flavorful chicken stock made from roasted bones and fresh vegetables, perfect for soups, sauces, and more.
01:30:00 total
Serves 8
medium
Soup
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Ingredients
- chicken bones - 3-4 lbs (use chicken backs)
- water - watch the video to see (enough to cover bones, about 1 inch above)
- yellow onion - 1 (chopped)
- celery - 3 stalks (chopped)
- carrots - 2 (chopped)
- garlic - 5-7 cloves (crushed)
- thyme - 4 sprigs (fresh sprigs)
- sage - 4 sprigs (fresh sprigs)
- rosemary - 4 sprigs (fresh sprigs)
Instructions
- Prepare the Bones: Rub chicken bones generously with oil and place them on a wire rack.
- Roast the Bones: Roast bones in the oven at 425°F for 40-50 minutes until browned.
- Combine Ingredients: Place roasted bones in a large pot and cover with water, about 1 inch above the bones.
- Boil and Simmer: Bring to a boil, then reduce to a simmer.
- Prepare Vegetables: Rough chop celery, carrots, and onion. Crush garlic.
- Add Vegetables: Add chopped vegetables and crushed garlic to the pot.
- Simmer with Herbs: Simmer for 90 minutes, adding fresh herbs in the last 30 minutes.
- Strain the Stock: Strain through a colander, then through cheesecloth for a clearer stock.
