Chicken Stock

Name: Chicken Stock
Ingredients: 2 tablespoons olive oil; 1 large carrot, roughly chopped; 1 onion, roughly chopped; 2 celery ribs, roughly chopped; 1 leek, sliced; 1 bay leaf; Sprig of fresh thyme; 3 garlic cloves, peeled; 2 tablespoons tomato paste; 2 1/4 pounds raw chicken bones (roasted, if making brown chicken stock)

10 ingredients

10 steps

Ingredients

2 tablespoons olive oil
1 large carrot, roughly chopped
1 onion, roughly chopped
2 celery ribs, roughly chopped
1 leek, sliced
1 bay leaf
Sprig of fresh thyme
3 garlic cloves, peeled
2 tablespoons tomato paste
2 1/4 pounds raw chicken bones (roasted, if making brown chicken stock)

Directions

1

Heat the olive oil in a large stockpot and add the vegetables, herbs, and garlic.
2

Saute over medium heat, stirring occasionally, until the vegetables are golden.
3

Stir in the tomato paste and cook for 1 minute longer.
4

Add the chicken bones, then pour in enough cold water to cover, about 8 cups.
5

Season lightly with salt and pepper.
6

Bring to a boil, skimming off any scum that rises to the surface.
7

Reduce the heat and let simmer gently for 1 hour.
8

Let the stock stand for a few minutes to cool slightly and allow the ingredients to settle before straining through a fine sieve.
9

Cool and refrigerate, or freeze in convenient portions.
10

Use up fresh stock within 5 days or keep frozen for up to 3 months.