Be the first to Chicken breasts and backs are roasted with onions, garlic, carrots, green peppers, celery, and herbs, then boiled into stock. Refrigerate overnight to skim off the fat, if need be. The broth may be refrigerated for several days or frozen for several weeks.
Prep Time: 15 minutes
Cook Time: 3 hours
Ingredients:
- 4 chicken back pieces
- 4 chicken breast halves with ribs
- 3 whole onions, quartered
- 6 cloves garlic
- 3 large carrots, cut into thirds
- 1 large green bell pepper, quartered
- 3 celery stalks, cut into thirds
- .
- 2 Tablespoons fresh thyme
- 2 Tablespoons fresh rosemary
- 1 bunch parsley, washed and patted dry
Preparation:
Preheat oven to 350 degrees F.
Place the chicken backs, chicken breasts, onions, garlic, carrots, green pepper, and celery into a large roasting pan. Bake uncovered for 1 hour.
Remove the pan from the oven. Remove the skin and cut the breast meat from the bone and set it aside. (Refrigerate for other use.)
Place all of the vegetables and chicken bones into an 8-quart stockpot. Cover with water. Add the thyme, rosemary, and parsley to the pot. Cover the pot with a lid. Simmer for at least 2 hours over very low heat.
Strain the stock by pouring the contents of the pot through a colander. You may season the stock with salt and pepper at this point or wait until you use it in a soup or sauce.
The stock may be kept in an airtight container in the refrigerator for several days or frozen for several weeks.
Yield: about 3 quarts
Recipe Source: At Home in the Kitchen by Jorj Morgan (Cumberland House Publishing)
Reprinted with permission.
Place the chicken backs, chicken breasts, onions, garlic, carrots, green pepper, and celery into a large roasting pan. Bake uncovered for 1 hour.
Remove the pan from the oven. Remove the skin and cut the breast meat from the bone and set it aside. (Refrigerate for other use.)
Place all of the vegetables and chicken bones into an 8-quart stockpot. Cover with water. Add the thyme, rosemary, and parsley to the pot. Cover the pot with a lid. Simmer for at least 2 hours over very low heat.
Strain the stock by pouring the contents of the pot through a colander. You may season the stock with salt and pepper at this point or wait until you use it in a soup or sauce.
The stock may be kept in an airtight container in the refrigerator for several days or frozen for several weeks.
Yield: about 3 quarts
Recipe Source: At Home in the Kitchen by Jorj Morgan (Cumberland House Publishing)
Reprinted with permission.
