Chicken Stock


bones from one chicken
2 carrots, peeled
1 shallot, peeled and coarsely chopped
1 yellow onion, peeled and coarsely chopped
2 cloves of garlic
½ Cup fresh parsely
½ Cup thyme
8 Cups of water
1 Cup roasted vegetables of your choice


In a large dutch oven combine all ingredients. Over high heat, bring to a boil. Reduce heat to low, cover and simmer for 4-6 hours.
Strain out all ingredients, discard. Put broth in a sealed container and refrigerate overnight. All the fat will rise to the top of the container. Using a sieve lined with cheesecloth strain the broth to remove the fat. Discard the fat.
Broth can be stored in the refrigerator for up to a week or it can be frozen for future use.


A flavorful chicken broth with rich undertones of roasted root vegetables and fresh herbs.

Other Names:

chicken broth


8 cups


Thursday, November 3, 2011 - 11:03am

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