Homemade Chicken Stock (Harry Caray's)

READY IN: 2hrs 15mins
Recipe by Pneuma

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

Top Review by Leslie

This is a terrific stock, very delicious and easy to make. I used it for chicken noodle soup and buns for dinner last night and everyone loved it. The rest went in the freezer for a later date. Thanks for posting! Made for Aussie Swap :)

Ingredients Nutrition


  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.

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