Perfect Chicken Stock
Rich deep flavor that will take any dish to a special new level
Ingredients
- Roasted Chicken ("Bones" - Non-roasted bones work just fine. Roasted adds additional depth of flavor) 1
- Onion (Sweet Vidalia Onion) 1 large
- Carrots - Peeled 2 large
- Celery 3 stocks
- Fresh Thyme 12-15 sprigs
- Dill 10-12 sprigs
- Stems from one Parsley bundle
- Fresh Black Peppercorns 12-15
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
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