Chicken Stock

Homemade chicken stock

• Ready In: 4 hrs 30 mins
• Serves: 8-12
• Yields: 8-12 cups

Ingredients

• 3  tablespoons olive oil
• 2  celery ribs
• 3  carrots
• 1  large onion
• 1  tablespoon tomato paste
• 2  tablespoons wine
• 1  garlic clove
• 2  bay leaves
• 8  cups water
• 3 -4  lbs  chicken bones

Directions

1. Pre-heat oven to 425.
2. Place raw chicken bones in roaster, and cook for about 20 minutes.
3. Heat stock pot on med-low heat. Add oil.
4. Chop celery, carrots, onion, celery and garlic. Add to pot.
5. Cook until vegetables are soft.
6. Add tomato paste, allow to "sweat" for two minutes.
7. Add wine, and continue to cook for one minute.
8. Add Bay leaf.
9. Add chicken bones.
10. Add 8 cups of water.
11. Bring to a boil, then reduce to low-med simmer for about 4 hours. (covered).
12. Strain bones and vegetables from stock.
13. Cool, strain fat. Reduce to about 6 cups or until you reach a desired strength of flavor.
14. READY TO USE!