Chicken Stock Recipe

Name: Chicken Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 2 celery ribs; 3 carrots; 1 large onion; 1 tablespoon tomato paste; 2 tablespoons wine; 1 garlic clove; 2 bay leaves; 8 cups water; 3 -4 lbs chicken bones

Servings: persons

1
["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!"]

310

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tablespoons olive oil, 2 celery ribs, 3 carrots, 1 large onion, and more.

Yes, Chicken Stock falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Stock

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