Homemade Chicken Stock (Harry Caray's)
"from Harry Caray's Restaurant Cookbook, the official home plate of the Chicago cubs. Also used for Chicken Vesuvio."
photo by Outta Here
- Ready In:
- 2hrs 15mins
- Ingredients:
- 8
- Yields:
-
6 cups
ingredients
- 44.37 ml olive oil
- 907.18 g chicken bones (backs, necks, breast plates)
- 2 carrots, roughly chopped
- 3 celery ribs, roughly chopped
- 1 onion, roughly chopped
- 1 leek, roughly chopped
- 2 whole garlic cloves
- 2365.9 ml water
directions
- Heat olive oil in large stockpot at medium heat.
- Add and brown chicken bones at both sides.
- Add rest of ingredients except water and saute until onions are translucent.
- Add the water and bring to a boil. Reduce heat and simmer for 2 hours until liquid is reduced by 1/3.
- Strain. The stock can be frozen for later use.
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Reviews
-
This is a terrific stock, very delicious and easy to make. I used it for chicken noodle soup and buns for dinner last night and everyone loved it. The rest went in the freezer for a later date. Thanks for posting! Made for Aussie Swap :) -
This produces a really rich broth. Browning the bones adds the extra richness. (I have done a similar version by roasting the carcass and bones on a baking sheet until browned). I used the whole batch to make recipe #222613. Thanks for this keeper (which is really easy to make)! -
Made this up in no time, & was happy to have done the entire recipe, 'cause I've now restocked my frozen supply! Also used some of it right away for a chicken noodle soup & was very pleased with the results! [Tagged, made & reviewed in the Aus/NZ Recipe Swap #26]
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