Chicken Stock

Name: Chicken Stock
Ingredients: 2 12 lbs chicken bones; 14 cup olive oil; 2 red onions, sliced; 2 stalks celery; 2 carrots, diced; 8 -10 cups water; 4 garlic cloves, halved; 12 teaspoon dried thyme; 1 teaspoon dried parsley; 12 teaspoon dried basil; kosher salt, to taste; 1 tablespoon black peppercorns

12 ingredients

9 steps

Ingredients

2 12 lbs chicken bones
14 cup olive oil
2 red onions, sliced
2 stalks celery
2 carrots, diced
8 -10 cups water
4 garlic cloves, halved
12 teaspoon dried thyme
1 teaspoon dried parsley
12 teaspoon dried basil
kosher salt, to taste
1 tablespoon black peppercorns

Directions

1

Heat oil in a stock pot over medium heat.
2

Add the onions, celery and carrots; cook and stir until browned.
3

Add the chicken bones to the pot, and fill with enough water to cover the bones by 2 inches.
4

Bring to a boil, and add the garlic, thyme, parsley, basil, salt, and pepper.
5

Simmer uncovered for 3 hours, adding more water if needed.
6

Strain out all of the solids and refrigerate.
7

Skim the fat off the top after chilled.
8

The stock will be thick.
9

Stock will freeze well for use later.