A base for incredible soup, stews, sauces. Chicken stock is one of my favorites. Its so versatile, light, and overall delicious. This base uses Mirepoix, 50% onion, 25% celery and carrots. Simple and much better than anything that could come from a carton. Give it a go and see the difference!
Yield: 1 ½ Quarts
- 2lb Chicken Bones
- 12oz Yellow Onion- large dice
- 6oz Carrots- large dice
- 6oz Celery- large dice
- ½ oz Parsley Stems
- 1 tbsp Whole Peppercorns
- 1 sprig Thyme
- 5-6 Quarts Water
- Preheat oven to 400 degrees.
- Place the chicken bones on a baking sheet and roast for 35 minutes or until golden brown.
- Remove bones from the oven and place them in a large pot.
- Add the carrots, onion, celery, parsley stems and peppercorns and cover with the water.
- Place pot over medium low heat and bring to a simmer but not boiling. After about an hour, add another cup or two and repeat for the next two hours. Skim any froth off of the top.
- After three hours, allow to simmer for another 3 hours and remove from the heat.
- Strain the stock and season with salt. You now have chicken stock perfect for soups, sauces and stews!
Note: if your stock ends up cloudy from accidental boiling, whisk together 4 egg whites, add to the strained stock in a pot and whisk , bring to a boil and once the top is frothy and looks like a cloud of egg white, turn the heat off. Carefully pull the froth back to expose the stock and carefully ladle out. What you should have now is a golden clearer stock!