Homemade Chicken Stock (Harry Caray's) |
|
 |
Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 6 |
|
from Harry Caray's Restaurant Cookbook, the official home plate of the Chicago cubs. Also used for Chicken Vesuvio. Ingredients:
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.
|
|