Mock Chicken Stock Recipe

Name: Mock Chicken Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cups water; 7 cups onions, chopped; 4 cups celery, chopped; 4 cups carrots, peeled and chopped; 2 heads garlic, broken apart and smashed with the broad side of a knife; 5 bay leaves; 1 1/2 teaspoons dried thyme; 1 1/2 teaspoons turmeric; 1/2 teaspoon salt; 1/2 bunch fresh parsley

Servings: persons

¼ cups water
7 cups onions, chopped
4 cups celery, chopped
4 cups carrots, peeled and chopped
2 heads garlic, broken apart and smashed with the broad side of a knife
5 bay leaves
1 1/2 teaspoons dried thyme
1 1/2 teaspoons turmeric
1/2 teaspoon salt
1/2 bunch fresh parsley

1
Put the water into a large stockpot on high heat.
2
Add the vegetables to the pot, then stir in the garlic, bay leaves, thyme, tumeric, salt, and parsely.
3
Bring to a boil and cook uncovered for 15 minutes.
4
Cover the pot, reduce heat to low, and simmer for one hour.
5
Set aside to cool and then strain.
6
Use the stock right away, refrigerate it in a sealed container for four days, or freeze it for up to six months.

913

kcal

Calories

203

Carbs

Protein

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: ¼ cups water, 7 cups onions, chopped, 4 cups celery, chopped, 4 cups carrots, peeled and chopped, and more.

Yes, Mock 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.

Mock Chicken Stock

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