Note- These are all rough measurements. Frankly,
you can throw in what you have in order to make
stock.
In a large pot, heat oil over medium-high heat. Add chicken bones and
skin, cooking and turning occasionally until browned.
Add splash of water to deglaze pan and scrape up browned bits. Add
all
remaining ingredients. Fill with enough water to barely cover the
ingredients.
Simmer uncovered. Watch closely to make sure it never comes to a boil as
that can make your soup cloudy. Scrape off fat from top and simmer for
90 minutes.
Discard large pieces. Strain broth through a fine mesh strainer into
large heatproof containers. Let cool to room temperature,
then refrigerate or freeze.
Originally Submitted
11/19/2013
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You can add this Chicken or Turkey Stock Broth recipe to your own private DesktopCookbook.
