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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 12 |
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This is a wonderful dish! Ingredients:
2 1/2 lb. of chicken bones |
2 sliced red onions |
1 stalk of celery |
2 diced carrots |
1/4 c. of olive oil |
1 halved garlic head |
1/2 tsp. of dried thyme |
1/2 tsp. of dried parsley |
1/2 tsp. of dried basil |
4 tsp. of kosher salt |
1 tbsp. of cracked black peppercorns |
Directions:
1. First you want to preheat oven to 450 degrees.
2. Place your chicken on a bakeing sheet and roast approx. 45 min.
3. Now add some olive oil to a pot over medium flame.
4. Next you can add in your onions, celery, and the carrots.
5. This will need to cook until brown.
6. Now you can add in the roasted chicken to pot and cover with water.
7. Then bring this to a boil, and add garlic, thyme, parsley, basil, salt, and pepper.
8. You want to let this come to a low flame for approx. 2 hrs.
9. Now you can strain off the solids and fat.
10. Then you can put the stock in the regrigerator until cold.
11. Use this for stews, soup, etc..
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