Chicken Stock by FoodieCrush

carcass from a roasted chicken, carrots, celery, yellow onion, garlic, parsnip, italian parsley, thyme, black peppercorns, bay leaf, chicken bouillon, kosher salt

Cook Time: 30 min

– Carcass from a 5-6 pound roasted chicken (or bones from 2 bone-in chicken breasts, 2 bone-in chicken thighs, and 2 chicken wings)
– 4 carrots (unpeeled and cut into halves)
– 2 ribs celery (cut in half)
– 1 yellow onion (cut into quarters)
– 1 head of garlic (unpeeled and cut in half crosswise)
– 1 parsnip (unpeeled and cut into 3-inch chunks)
– 1 bunch fresh Italian parsley
– 6-10 sprigs of fresh thyme
– 6-10 whole black peppercorns
– 2-3 bay leaves
– 2 chicken bouillon cubes
– 1-2 tablespoons kosher salt

Cook Time: 30 min


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