Very simple chicken stock recipe that can be used to make many other soups.
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2 lbs bone in chicken thighs
2 Tsp Sea Salt
2 Carrots peeled cut into 1 inch pieces
2 Celery stalks cut into 1 inch pieces
1 Large onion chopped
1 tsp thyme
1/2 teaspoon of whole black peppercorns
2 bay leaf
4 parsley sprigs
2 cloves of garlic peeled and halved
1Preheat oven to 425 degrees F.
2Place chicken thighs on a baking sheet. Lightly coat with oil and roast until golden, about 35 to 45 minutes.
3Remove chicken from the oven and let cool for 10-15 minutes. Once the chicken is cooled remove chicken from the bones.
4Place the meat and bones in a 6 quart dutch oven and add cold water to cover them by 2 inches. Set over medium-high heat. As the liquid starts to simmer a foam will develop. Skim off this foam until it stops accumulating, about 5 minutes.
5Add the remaining ingredients. Add more water if the ingredients are not covered by 1 inch.
6When the liquid begins to simmer skim as necessary.
7Partially cover the pot and maintain a very low simmer for 4-5 hours. Do not allow to boil; fat will incorporate into the stock and make it cloudy.
8Remove from heat and pour through a colander lined with cheesecloth. Discard bones, meat, and vegetables.
9Let the stock settle for 5 minutes. Remove fat from the surface.
10Cover and chill for up to 3 days or freeze for up to 6 months.