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Prep 20 mins
Cook 3 hrs
Perfect for chicken noodle soup or gravy. For the chicken bones, I use a rotisserie chicken from the grocery store, peel off the chicken (to use later for soup) and pull the bones from that.
- Heat oil in a stock pot over medium heat. Add the onions, celery and carrots; cook and stir until browned.
- Add the chicken bones to the pot, and fill with enough water to cover the bones by 2 inches. Bring to a boil, and add the garlic, thyme, parsley, basil, salt, and pepper. Simmer uncovered for 3 hours, adding more water if needed.
- Strain out all of the solids and refrigerate. Skim the fat off the top after chilled. The stock will be thick.
- Stock will freeze well for use later.