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Chicken Stock

(Yields 1 quart)

  • 3lb. chicken bones
  • 2 small yellow onions, washed and quartered
  • 1 medium carrot, washed, root end cut off and chopped
  • 1 rib celery, washed and coarsely chopped
  • 1 small clove garlic, washed and smashed slightly
  • small bunch of parsley stems
  • 1 small bay leaf
  • ¼ tsp. dry thyme
  • approximately 2 quarts cold water
  • ½ cup white wine

Place all ingredients together in large heavy-bottomed stockpot. Bring to a boil then turn to a simmer. Cook uncovered for 2-3 hours breaking up bones with a wooden spoon occasionally. Strain through a colander lined with cheesecloth. Place the pot back over a medium heat and reduce stock until it is the desired strength. Add salt to taste at this point.

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