Homemade Chicken Stock (Harry Caray's)

Total Time
2hrs 15mins
15 mins
2 hrs

from Harry Caray's Restaurant Cookbook, the official home plate of the Chicago cubs. Also used for Chicken Vesuvio.

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  1. Heat olive oil in large stockpot at medium heat.
  2. Add and brown chicken bones at both sides.
  3. Add rest of ingredients except water and saute until onions are translucent.
  4. Add the water and bring to a boil. Reduce heat and simmer for 2 hours until liquid is reduced by 1/3.
  5. Strain. The stock can be frozen for later use.