Photo: Rich Chicken Stock Recipe
Ingredients
- 4 pounds chicken bones, chopped
- 3 large Spanish onions, quartered (skin left on)
- 1/2 head celery, coarsely chopped
- 2 large carrots, coarsely chopped
- 3 tablespoons olive oil
- Salt and freshly ground black pepper
- 2 bay leaves
- 1/4 cup whole peppercorns
- Small bunch flat-leaf parsley, stems only
- 6 sprigs fresh thyme
Directions
Preheat oven to 450 degrees F.
Combine chicken bones, onions, celery, and carrots in a large roasting pan; toss with oil and season lightly with salt and pepper. Roast until the bones and vegetables are a rich golden brown, about 30 to 40 minutes.
Transfer the bones and vegetables to a large stockpot, add 12 cups cold water, and the remaining ingredients and bring to a boil over high heat. Reduce the heat to medium and simmer for 4 hours, skimming the scum that rises to the top with a ladle every 20 minutes. Remove from the heat and strain through a mesh strainer into a clean pot. Place back on the stove over high heat and cook until reduced by half. Use immediately or let cool to room temperature, cover, and refrigerate or freeze until ready to use.
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By cashimerelady_1...
San Francisco, CA
on November 25, 2012
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I have tried to make delicious chicken stodk forever. Right now I am reducing the stock. It is the first time I have made it with Bobby's recipe, but just from the aroma, I can tell you it won't be the last. All other stocks I have made were good, but lacked richness. Not this one. It delivers the richest, full bodied stock ever. Beautiful. I can't wait to serve to my family. All my neighbors can smell the beautiful aroma. Talk about hints for an invitation to dinner! I can see me packaging it up for home made Christmas offerings. LOL.
By Kiss the Cook Jo
Huntington Beac...
on November 24, 2012
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Wonderful, easy. I used Anne Burrell's idea of using thighs & legs as they were on sale. I used Bobby's tip for Thanksgiving by having a big pot of this stock hot on the stove...great! Now I have 2 containers in my freezer ready to go. I'm feeling pretty proud of myself indeed.
By spavlich_5553848
Detroit, MI
on November 28, 2011
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I didn't have time to do the roasting step and it still was a flavorful broth. Easy to prepare!
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