Chicken Stock
Yield: 2 quarts
INGREDIENTS
2 tablespoons olive oil
2 large carrots, cut into chunks
2 celery stalks, cut into chunks
1 medium onion, halved
1 garlic bulb, halved
Reserved chicken bones
2 quarts cold water
4 sprigs of fresh parsley
2 bay leaves
PREPARATION
Add 2 tablespoons olive oil to stockpot and heat for approximately 30 seconds. Add the vegetables and sauté for 3 minutes. Add reserved chicken bones, water and herbs. Bring to a boil. Reduce to simmer and allow stock to simmer for approximately 1 hour. Remove from heat and strain stock to remove any solids. Use immediately or place in an airtight freezer container for later use.