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Recipe below. How will you make soups, gravies or sauces without chicken stock? Don't worry, Hungry's got your back with this simple, quick and cheap chicken stock recipe. No need to thank us.
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How To Make Chicken Stock
Ingredients:
3 tbsp olive oil
2 carrots with peel, sliced
2 parsnips with peel, sliced
2 ribs celery, sliced
1 onion with peel, quartered
½ head garlic with peel
Splash white wine
4 lbs. chicken bones (raw, roasted or mixed), necks, backs, wings or scraps
6 sprigs thyme
¼ bunch parsley
2 bay leaves
1 tsp black peppercorns
4 whole cloves
Any of the above peelings or scraps from the freezer
Water
Salt
Directions:
In a large stock pot over medium high heat, add the olive oil and working in batches, saute the carrots, parsnips, celery, onion, and garlic until they begin to brown. Add the wine and scrape up any brown bits from the bottom of the pot. Add the chicken bones, thyme, parsley, bay leaves, black peppercorns, cloves, scraps and fill with enough water to cover. Bring to a boil, then turn down to a simmer and cook for 2 ½ to 3 hours. Skim any foam that rises to the surface of the stock during cooking. Add more water to keep everything covered if necessary.
Strain, skim the fat from the top and season with salt. Store the chicken stock in an airtight container. It will hold in the freezer for up to 1 year.
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