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Chicken Stock

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Chicken Stock
When you make broth or stock, make sure to make a lot of it! Then freeze it in 2 cup portions so you will always have it on hand for recipes that need it.
Chicken Stock
When you make broth or stock, make sure to make a lot of it! Then freeze it in 2 cup portions so you will always have it on hand for recipes that need it.
  • 1
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  • 3
  • 4
  • 5
Votes: 0
Rating: 0
Rate this recipe!
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Print Recipe
Ingredients
  • vegetable oil
  • 1/2 onion diced
  • 2 cloves garlic chopped
  • 2 carrots diced
  • 1 stalks celery diced
  • salt
  • ground black pepper
  • 2 chicken legs or thighs
  • 8 cups water
Servings:
Ingredients
  • vegetable oil
  • 1/2 onion diced
  • 2 cloves garlic chopped
  • 2 carrots diced
  • 1 stalks celery diced
  • salt
  • ground black pepper
  • 2 chicken legs or thighs
  • 8 cups water
Servings:
Instructions
  1. In a large pot, sauté onion and garlic in enough vegetable oil to coat with dash salt and pepper for about a minute. Add carrots and celery and sauté for another minute. Brown chicken legs or thighs. Add water, 1 tsp salt, 1 tsp pepper and bring to a boil. Cover, set heat to medium low and simmer for 1-2 hours. Let cool in refrigerator (overnight is best, but for at least three hours). Take chicken out. Strain into a storage container to remove vegetables and excess fat. You can refrigerate or freeze vegetables and chicken for use in a soup or stew or even stir-fry later.
  2. You can use the same recipes for meat or vegetable stocks or broths. The only difference is the meat used. Also, remember if you are making a stock, use the bones of the meat, if it’s a broth, just the meat.
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