Chicken Stock

Name: Chicken Stock
Ingredients: Extra-virgin olive oil; 2 carrots, cut into large chunks; 2 celery stalks, cut into large chunks; 1 onion, halved; 1 turnip, halved; 1 head of garlic, halved; Chicken bones; 3 quarts cold water; 1/4 bunch fresh flat-leaf parsley; 1/4 bunch fresh thyme; 2 bay leaves

11 ingredients

5 steps

Ingredients

Extra-virgin olive oil
2 carrots, cut into large chunks
2 celery stalks, cut into large chunks
1 onion, halved
1 turnip, halved
1 head of garlic, halved
Chicken bones
3 quarts cold water
1/4 bunch fresh flat-leaf parsley
1/4 bunch fresh thyme
2 bay leaves

Directions

1

Coat the bottom of a large stockpot with olive oil and place over medium heat.
2

Add the vegetables and saute for 3 minutes.
3

Add the chicken bones, water, and herbs; simmer for 1 hour, uncovered.
4

Strain the stock to remove the solids and cool to room temperature before storing in the refrigerator.
5

Or chill it down over ice.