Homemade Chicken Stock
Print recipe| Serves | 4-6 |
| Prep time | 15 minutes |
| Cook time | 3 hours |
| Total time | Warning: A non-numeric value encountered in /home/bitesn5/public_html/wp-content/plugins/getmecooking-recipe-template/recipe-template-functions.php on line 2723 Warning: A non-numeric value encountered in /home/bitesn5/public_html/wp-content/plugins/getmecooking-recipe-template/recipe-template-functions.php on line 2725 3 hours, 15 minutes |
| Meal type | Soup |
Simple chicken stock to add to any soup.
Ingredients
- Remnants of a baked chicken, bones and all
- 6 cups cold water
- 4 carrots (sliced)
- 1/2 onion (diced)
- 1 clove garlic (minced)
- 1 teaspoon olive oil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1-3 teaspoon flaked red pepper (depending on desire of spice)
Directions
| Step 1 | |
| Place the chicken in a large pot, cover with cold water and bring to a boil. | |
| Step 2 | |
| In a pan, saute the onion and garlic in olive oil until translucent (about 7 minutes). | |
| Step 3 | |
| Add the onion, garlic, carrots, salt, pepper and hot pepper flakes to the pot and let simmer for 1 to 3 hours. | |
| Step 4 | |
| Remove the chicken bones, keeping as much meat in as possible and bring stock to a boil. | |
