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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

CHICKEN STOCK Recipe

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This recipe for CHICKEN STOCK is from The Reich 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:  
1 tablespoon vegetable oil
1 medium onion, cut into medium dice
4 pounds of chicken pieces
2 quarts boiling water
2 teaspoons salt
2 bay leaves
Directions:
Directions:
1. Heat oil in large stock pot. Add onion; saute until colored and softened slightly, 2 to 3 minutes. Transfer onion to large bowl.
2. Add half of chicken pieces to pot; saute until no longer pink, 4 to 5 minutes. Transfer cooked chicken to bowl with onion. Saute remaining chicken pieces. Return onion and chicken pieces to pot. Reduce heat to low, cover, and cook until chicken releases its juices, about 20 minutes.
3. Increase heat to high; add boiling water, salt, and bay leaves. Return to simmer, then cover and barely simmer until broth is rich and flavorful, about 20 to 30 minutes.
4. Strain broth and discard solids. Skim fat and reserve for later use in soups or other recipes, if desired. (Broth can be covered and refrigerated up to 2 days or frozen for several months.)

 

 

 

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