Chicken Stock or Bone Broth
A dish built around whole raw chicken with organs removed and onions.
contains meat
Ingredients
US
Metric
- a whole raw chicken with organs removed (Drumsticks or thighs alone might suffice if a whole chicken is unavailable.)
- onions
- celery
- carrots
- optional aromatic ingredients
- a bay leaf
- thyme
- rosemary
- crushed peppercorns
Steps
- Cut onions, celery and carrots into large chunks (you don't even need to remove the onion peels), add to a large empty pot (stock pot).
- Add the chicken to the pot as well. It is fine to butcher the chicken to reduce its size, but include all bones and tendons as well.
- Add any aromatic seasonings.
- Fill the pot with water up slightly past all the ingredients.
- Bring contents to a boil, then reduce heat and let simmer for at least 45 minutes.
- You may want to remove with a spoon or other instrument the bubbles that form on the top. This will give you a clearer stock, but it is not necessary.
- Strain the liquid, now stock, into another container for storage or use.
Source
based.cooking (community recipes, public domain) — unlicense