Perfect Chicken Stock
Rich deep flavor that will take any dish to a special new level
Ingredients
- 1 whole Roasted Chicken "Bones" - Non-roasted bones work just fine. Roasted adds additional depth of flavor
- 1 large Onion Sweet Vidalia Onion
- 2 large Carrots - Peeled
- 3 stocks Celery
- 12-15 sprigs Fresh Thyme
- 10-12 sprigs Dill
- 12 stems Stems from one Parsley bundle
- 12-15 whole Fresh Black Peppercorns
Instructions
- Start with adding a small pat of butter into your stockpot.
- Once melted added your Mirepoix (onions, carrots & celery)
- Sweat the Mirepoix for 5-7 minutes ( Just before they start to brown)
- Add a pinch of Salt
- Next add your thyme, dill, and parsley stems
- Place your roasted / or (non-roasted) chicken bones to the stock pot
- Stirred everything around and cook for 1 to 2 minutes
- Add water to just cover everything
- Cook for 2 hours, ( Uncovered)
- Lastly, Strain your fresh stock and store in the refrigerator in an air-tight container