Chicken Stock - Edible Santa Barbara and Wine Country

Name: Chicken Stock - Edible Santa Barbara and Wine Country
Ingredients: 2-3 pounds chicken parts ((such as legs or backs or chicken bones), or the carcass of a roasted chicken); 2 ribs celery (diced); 4 carrots (peeled and diced); 3 large onions (peeled and diced); 4 leeks (carefully cleaned, root end trimmed and quartered lengthways); 4 turns fresh ground pepper; Bouquet garni ((1 bay leaf, 6–8 stems fresh thyme and stems of 1 bunch of parsley, all loosely tied together using kitchen twine)); 3 quarts cold water

ediblesantabarbara.com

Learn how to make a nutritious chicken stock using fresh or leftover bones, mirepoix, and herbs—perfect for soups, sauces, and more.

View full recipe on ediblesantabarbara.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at ediblesantabarbara.com.

Share this recipe:

Cooking tools:

Fine-mesh sieve
Pepper mill
Stockpot
Chef's knife
Cutting board
Stove
Ladle
Colander
Freezer
Airtight container

Ingredients

2-3 pounds chicken parts ((such as legs or backs or chicken bones), or the carcass of a roasted chicken)
2 ribs celery (diced)
4 carrots (peeled and diced)
3 large onions (peeled and diced)
4 leeks (carefully cleaned, root end trimmed and quartered lengthways)
4 turns fresh ground pepper
Bouquet garni ((1 bay leaf, 6–8 stems fresh thyme and stems of 1 bunch of parsley, all loosely tied together using kitchen twine))
3 quarts cold water