Pretty Quick Chicken Stock
Quick Chicken Stock
Last updated 6/12/2012 12:58:55 AM. Recipe ID 21769. Report a problem with this recipe.
Title: Pretty quick chicken stock
Yield: 4 Servings
2 tb Vegetable oil
2 lb Chicken backs, necks, thighs
2 Onions, chopped roughly
2 qt Water
1 Carrot, chopped roughly
1 Celery stalk, chopped
Bouquet Garni, wrapped in
Cheesecloth bay leaf,
Parsley, 2 cloves garlic
In a tall stock pot heat the vegetable oil. Add the chicken and saute
over moderate heat for about 5 minutes or until browned. Remove and
set aside. Add the onions and saute until golden. Return chicken to
stockpot with 1/4 cup of water. Cover and simmer over very low heat
for 20 minutes or until chicken has given off its liquid. Add carrot,
celery, remaining water and bouquet garni. Slowly bring water to a
boil, skimming on occasion and simmer for 30 minutes longer.
Strain, discard the solids and cool to room temperature. Refrigerate
and remove fat the following day. Reheat to adjust the seasoning.
Yield: about 2 quarts
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