Chicken Stock

Name: Chicken Stock
Ingredients: 1 tablespoon extra virgin olive oil; 2 pounds chicken thighs or legs, roughly chopped; 1 medium onion, roughly chopped; 1 carrot, cut into 10 or so pieces; 1/2 medium turnip (about 3 ounces), halved; 1 celery rib, cut into thirds; 10 sprigs fresh flat-leaf parsley; 1 bay leaf (optional); 12 peppercorns; 1/2 teaspoon salt; 8 1/2 cups water

11 ingredients

6 steps

Ingredients

1 tablespoon extra virgin olive oil
2 pounds chicken thighs or legs, roughly chopped
1 medium onion, roughly chopped
1 carrot, cut into 10 or so pieces
1/2 medium turnip (about 3 ounces), halved
1 celery rib, cut into thirds
10 sprigs fresh flat-leaf parsley
1 bay leaf (optional)
12 peppercorns
1/2 teaspoon salt
8 1/2 cups water

Directions

1

In a stockpot, Dutch oven, or another large heavy pot, heat the oil over medium heat.
2

Cook the chicken, onion, and carrot until they begin to brown, about 5 minutes.
3

Reduce the heat to low and cook for another 5 minutes, until the carrot and onion release their juices.
4

Add the turnip, celery, parsley, bay leaf, peppercorns, salt, and water.
5

Bring to a boil, then reduce the heat and simmer, covered, for 45 minutes.
6

Strain and reserve the stock, discarding the solids.