Homemade Chicken Stock (Harry Caray's)

Pneuma's Note:

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

• Total Time: 2 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 2 hrs

Ingredients:

Yield: 6 cups

• 3 tablespoons olive oil
• 2 lbs chicken bones (backs, necks, breast plates)
• 2 carrots , roughly chopped
• 3 celery ribs , roughly chopped
• 1 onion , roughly chopped
• 1 leek , roughly chopped
• 2 whole garlic cloves
• 10 cups water

Directions:

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.

Reviews

[~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 :)

[Mikekey]

This produces a really rich broth. Browning the bones adds the extra richness. (I have done a similar version by roasting the carcass and bones on a baking sheet until browned). I used the whole batch to make Chicken Soup With Asparagus and Rice. Thanks for this keeper (which is really easy to make)!

[Sydney Mike]

Made this up in no time, & was happy to have done the entire recipe, 'cause I've now restocked my frozen supply! Also used some of it right away for a chicken noodle soup & was very pleased with the results! [Tagged, made & reviewed in the Aus/NZ Recipe Swap #26]