Golden Herb Chicken Stock
A rich and aromatic chicken stock infused with fresh herbs and vegetables, perfect for enhancing soups, stews, and sauces.
Prep time: 40 minutesCook time: 4 hoursServes: 8
Ingredients
2 lbs chicken bones
1 large onion, quartered
2 carrots, chopped
2 celery stalks, chopped
1 head of garlic, halved
10 cups water
1 bunch fresh thyme
1 bunch parsley
2 bay leaves
1 tsp whole black peppercorns
1 tbsp apple cider vinegar
1 tsp sea salt
Instructions
1. Preheat your oven to 400°F. Roast chicken bones in a single layer on a baking sheet for 30 minutes.
2. Transfer roasted bones to a large stockpot. Add onion, carrots, celery, garlic, and water.
3. Add thyme, parsley, bay leaves, peppercorns, apple cider vinegar, and sea salt.
4. Bring to a boil over high heat, then reduce to a simmer. Skim any foam that rises to the surface.
5. Simmer uncovered for about 4 hours, occasionally skimming the surface for impurities.
6. Strain the stock through a fine-mesh sieve into another pot, discarding solids.
7. Let the stock cool to room temperature before transferring to airtight containers.
Storage
Store in airtight containers in the refrigerator for up to 4 days, or freeze for up to 6 months.
Reheating
Reheat gently on the stove over medium heat until warmed through.
Scan for cooking tips & leave a review!
itsonly.recipes/view/golden-herb-chicken-stock
This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
