HOMEMADE CHICKEN STOCK (HARRY CARAY'S)
from Harry Caray's Restaurant Cookbook, the official home plate of the Chicago cubs. Also used for Chicken Vesuvio.
Provided by Pneuma
Categories Stocks
Time 2h15m
Yield 6 cups
Number Of Ingredients 8
Steps:
- Heat olive oil in large stockpot at medium heat.
- Add and brown chicken bones at both sides.
- Add rest of ingredients except water and saute until onions are translucent.
- Add the water and bring to a boil. Reduce heat and simmer for 2 hours until liquid is reduced by 1/3.
- Strain. The stock can be frozen for later use.
Nutrition Facts : Calories 89, Fat 6.9, SaturatedFat 1, Sodium 41.8, Carbohydrate 6.8, Fiber 1.4, Sugar 2.7, Protein 0.8
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Fatima Sarfaraz
[email protected]I'm new to cooking and this recipe was so easy to follow. The stock turned out amazing! It's so flavorful and delicious. I can't wait to use it in my next soup or stew.
Kayi Michael
[email protected]This recipe is a winner! The stock is flavorful and has a beautiful golden color. I've used it in several dishes and it always turns out great. I'm so glad I found this recipe.
Ethan Bolling
[email protected]I'm a professional chef and I can honestly say that this is one of the best chicken stock recipes I've ever used. The flavor is rich and well-rounded, and it's perfect for a variety of dishes. I highly recommend it!
Salau Rofiat
[email protected]This is the best chicken stock recipe I've ever tried! It's so easy to make and the flavor is amazing. I've used it in soups, stews, and sauces and it always turns out great. I highly recommend this recipe.
Ars Malik
[email protected]I love this recipe! I've made it several times and it always turns out perfect. The stock is so flavorful and versatile. I use it in soups, stews, and sauces. It's also great for deglazing a pan after cooking meat.
harry rajput
[email protected]Just made this stock and it's incredible! The flavor is rich and complex, and it's so easy to make. I can't wait to use it in my next soup or stew.
Carol Steven
[email protected]I've been making chicken stock for years, but this recipe is by far the best. The addition of the aromatics really makes a difference. The stock is so flavorful and versatile. I've used it in soups, stews, and sauces, and it always enhances the dish.
Maritza ramirez
[email protected]This is my go-to chicken stock recipe. It's so easy to make and always turns out great. I love that I can control the ingredients and know exactly what's in my stock. It's also a great way to use up leftover chicken bones and vegetables.
PRINCE HOSSAIN
[email protected]I was skeptical at first, but I'm so glad I tried this recipe. The chicken stock turned out amazing! It had the perfect balance of flavor and clarity. I used it to make a risotto and it was absolutely delicious. Highly recommend!
Sagar Dulal
[email protected]Wow! This chicken stock is liquid gold. I used it to make a chicken noodle soup and it was the best soup I've ever had. The stock was so flavorful and rich, it really made the soup sing. I will definitely be making this stock again and again.
Shahida parven
[email protected]I followed the recipe to a T and the results were phenomenal. The stock was crystal clear and had a beautiful golden color. The aromatics really infused the stock with flavor, and the chicken thighs added a wonderful depth of flavor. Will definitely
Khizer Baig
[email protected]This chicken stock recipe is a game-changer! I've tried so many recipes in the past, but this one just blew me away. The flavor was rich, deep, and incredibly savory, without being too salty or overpowering. It's perfect for soups, stews, and sauces.