60 Minute Chicken Stock

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• salt & freshly ground black pepper, to taste
• 3 lbs bone-in skin-on, chicken thighs
• 1 tablespoon extra virgin olive oil
• 1 medium onion, quartered
• 4 carrots, peeled & sliced
• 3 garlic cloves
• 2 celery ribs, sliced
• handful flat leaf parsley
• 1 dried bay leaf

Recipe

• 1 season the chicken with salt and pepper. heat the olive oil in a large stockpot. season chicken with salt and pepper and brown in small batches, being careful not to overcrowd pan. transfer browned chicken to a deep bowl or dish.
• 2 add onion, carrots, celery, and garlic and saute over medium-high heat, until lightly golden, 2 to 3 minutes. add the chicken back to the pot, along with the parsley and bay leaf. pour in 6 cups of cold water and bring to a boil. reduce to a simmer and cook for one hour.
• 3 skim fat from surface of stock. using tongs or a large slotted spoon, remove chicken from the pot and set aside. pour stock through a fine strainer, and discard vegetables and herbs. let chicken cool, then remove meat from bones to use for soup or chicken salad if using stock for a later use; store chicken in a covered container in the refrigerator for up to 2 days. divide stock in to smaller containers and let cool completely before covering and storing in refrigerator or freezer.