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“Perfect for chicken noodle soup or gravy. For the chicken bones, I use a rotisserie chicken from the grocery store, peel off the chicken (to use later for soup) and pull the bones from that.”
READY IN:
3hrs 20mins
YIELD:
6-8 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in a stock pot over medium heat. Add the onions, celery and carrots; cook and stir until browned.
  2. Add the chicken bones to the pot, and fill with enough water to cover the bones by 2 inches. Bring to a boil, and add the garlic, thyme, parsley, basil, salt, and pepper. Simmer uncovered for 3 hours, adding more water if needed.
  3. Strain out all of the solids and refrigerate. Skim the fat off the top after chilled. The stock will be thick.
  4. Stock will freeze well for use later.

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