City Market's Chicken Stock
City Market Prepared Foods
This recipe makes a delicious stock to use in your cooking! It was taught in our Bird is the Word: Chicken Breakdown 101 class, led by our Chef and Prepared Foods Manager, Rod Rehwinkel.
Prep Time
180 minutes
Cook Time
30 minutes
Yield
1 Gallon
Ingredients
chicken bone (Bones from 1 chicken)
1 onion
2 celery (stalks)
2 carrot
1 parsnip
2 parsley, fresh (stems)
16 cups water (cold)
1 bay leaf
2 star anise
10 peppercorns, black
1 tablespoon salt
1 1⁄2 teaspoons black pepper, ground
Instructions
Preheat oven to 350°. Meanwhile season the bones with salt and pepper, then lay evenly on a sheep pan. Roast 20-30 minutes, until bones are browned.
Place roasted bones and vegetables into a large sauce pot. Add cold water, bay leaf, pepper corns and star anise. Bring to a boil and reduce to a rolling simmer.
Cook for 1-1 ½ hours. Once stock has simmered strain the stock and refrigerate or freeze. Discard chicken bones and vegetables.