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Chicken Stock Recipe

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This recipe for Chicken Stock is from Generations of Summers Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 lbs. chicken, cut up into pieces
3 T. canola oil
2 onions, quartered
2 large stocks celery with leaves, coarsely chopped
2 large carrots, coarsely chopped
2 tsp. pepper
8 sprigs of fresh thyme
12 sprigs of fresh parsley
1 bay leaf
Directions:
Directions:
Rub chicken in oil; roast in oven for 30 minutes at 400º. Transfer to stockpot. Add remaining ingredients and 3 1/2 quarts of cold water. Bring to a boil, reduce heat and simmer for 3 hours. Strain through cheesecloth. Boil the stock for 35-45 minutes, reducing it to 6 cups. Let cool, refrigerate overnight, skim off any fat.
Personal Notes:
Personal Notes:
I started making my own chicken stock after getting hooked on the Food Network. This sounds more time consuming than it is. And the flavor of homemade chicken stock can't be beat! It freezes well, and I try to always have some on hand in the freezer.

 

 

 

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