Homemade Chicken Stock (Brown)


This is an incredible item to have on hand, at all times!! Perfect for sauces, soups or just plain (with some veggies) to cure a cold.

I combine two recipes – one from my friend Ina Garten and one from Bobby Flay.
Ina’s Chicken Stock
Bobby’s Version

• I use Ina’s recipe as a base
• Grab 1 roasting chicken (usually works out to be 4.7 lb) – ask your butcher to cut in 8 pieces, unless you want to do this yourself
• Roast chicken/veggies at 425 for 40 minutes… It’ll smell great!
• Transfer to a stock pot, throw in herbs (the dill adds a great flavor), add 20 cups of water and simmer for 6 hours (4 is sufficient)
• Drain, chill over night, remove fat and freeze for later use

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This entry was published on April 8, 2014 at 4:50 pm and is filed under Uncategorized. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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