Chicken Stock

Name: Chicken Stock
Total time: 43200 s
Cuisine: American
Ingredients: Bones from whole chicken; 1 onion; 1 clove garlic; 3 carrots; 1 bay leaf; 1 tbsp Peppercorns; 1 tbsp Turmeric; Salt (to taste); 2-3 stems of parsley

Carlos @cook_29204051

2 ways:
1.5 hour - leave boiling for 1.5 hours
12 hour - simmer

Carlos @cook_29204051

2 ways:
1.5 hour - leave boiling for 1.5 hours
12 hour - simmer

Saved

Ingredients

1.5 - 12 hrs

Bones from whole chicken
1onion
1 clovegarlic
1 leek (optional)
3carrots
1bay leaf
1 tbspPeppercorns
1 tbspTurmeric
Salt (to taste)
2-3stems of parsley

Saved

Steps

1.5 - 12 hrs

1

Butcher chicken by separating wings and breasts, save breasts for other recepie
2

Roast chicken remains, cubed onion and garlic clove halves @ 425F for 40 min
3

Throw roasted chicken and vegetables into large pot, with carrot chunks, leek chunks, peppercorns, turmeric and bay leaf. Cover with water and bring to boil
4

When bubbles begin to form, turn down heat at simmer and cover
5

Throw parsley stems for the last hour of simmer