Close
Ingredients
| olive oil: 3 Tbl |
| celery: 2 stalks |
| carrots: 3 |
| onions: 1 |
| canned tomato paste: 1 Tbl |
| table wine: 2 Tbl |
| garlic: 1 clove |
| bay leaf: 2 |
| water: 8 cups |
| chicken bones: 4 lbs |
Chicken Stock
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
240 min -
Servings
8 serving(s)
Tags
- Pre-heat oven to 425.
- Place raw chicken bones in roaster, and cook for about 20 minutes.
- Heat stock pot on med-low heat. Add oil.
- Chop celery, carrots, onion, celery and garlic. Add to pot.
- Cook until vegetables are soft.
- Add tomato paste, allow to "sweat" for two minutes.
- Add wine, and continue to cook for one minute.
- Add Bay leaf.
- Add chicken bones.
- Add 8 cups of water.
- Bring to a boil, then reduce to low-med simmer for about 4 hours. (covered).
- Strain bones and vegetables from stock.
- Cool, strain fat. Reduce to about 6 cups or until you reach a desired strength of flavor.
- READY TO USE!