255 minutes
A classic homemade chicken stock recipe that serves as a flavorful base for soups, sauces, and other dishes.
Chicken Backbones, raw
pieces
Large Onion, cut into wedges with skin on
each
Celery Rib, chopped into thirds
pieces
Carrot, sliced into thirds or quarters
each
Head Of Garlic, halved with skin intact
each
Parsley Stems, fresh
handful
Turmeric, ground
pinches
Salt, to taste
pinches
1. Combine Ingredients
Place the chicken backbones, large onion wedges, celery rib pieces, carrot slices, halved head of garlic, parsley stems, turmeric, and salt into a large pot.
2. Cover with Water and Boil
Cover the ingredients with approximately 12 cups of water, making sure it rises about an inch above the ingredients, then bring to a boil over medium-high heat.
3. Simmer
Once boiling, reduce the heat to medium-low, cover the pot, and allow it to gently simmer for about two hours, occasionally checking to ensure it's simmering correctly with small bubbles breaking the surface.
4. Cool and Strain
After two hours, remove the pot from the heat and let it cool slightly before straining the stock through a sieve into a container, discarding the solids.
Comments (0)