Chicken stock recipe

Chicken stock can be used for several things, from chicken soup to pastas and casseroles, and it adds incredible depth in flavor to dishes.

What'll you need: Bone-in chicken is necessary for chicken stock; the bones are essential in creating the stock. Onion, carrots, and celery are crucial for flavor. Coarse salt and black pepper for the stock are vital. Bay leaves are optional. You'll also need a large stock pot as well to simmer everything.

Preparation:

Chop two medium-sized onions in half and sear them on the burner, if you have an induction burner, or in a pan on high heat.

Chop two carrots and two celery stalks in half.

Season 3-4 bone-in chicken breasts with salt and pepper to taste.

Heat the stockpot on medium/high heat and add olive oil.

Once the pot is hot enough, add the chicken. Brown both sides of the chicken, but do not cook it through.

Once the chicken is browned off, add the vegetables.

Pour 7-8 cups of water or add more for the desired stock amount. Add 1/2 cup of salt to the water.

Tip: If the broth is too salty, add half a potato to soak up the salt.

Reduce the pot to low and let it cook for a minimum of 3 hours.

After 3 hours, remove the chicken and shred the meat; return the bones to the stock if desired to keep stewing.

Make sure to skim off the foam that floats to the top.

Now you have chicken stock! Add it to your pasta sauces or rice; chicken stock is versatile and flavorful.

ingredients:

1-2 onions.

Salt and pepper.

3-4 chicken breasts.

2 carrots

2 celery stalks.

7-8 cups of water.

The photo belongs to me.