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Stock for soups Recipe

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This recipe for Stock for soups is from Jo's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 pounds chicken or turkey bones
1/4 cup olive oil
2 red onions, sliced
1 stalk celery
2 carrots, diced
8 cups water
1 head garlic, halved
1/2 tsp. dried thyme
1/2 tsp. dried parsley
1/2 tsp. dried basil
4 tsp. kosher salt
1 T. black cracked pepper
Directions:
Directions:
Preheat oven to 450º. Arrange boned on a baking sheet. Roast about 45 minutes, or until well browned.

Heat olive oil in a stock pot over medium heat. Add the onions, celery, and carrots. Cook and stir until browned. If they scorch, just add a bit of water and scrape up all the bits.

Add the bones to the pot and fill with enough water to cover the bones about 2 inches. Bring to a boil, and add the garlic. thyme, parsley, salt and pepper. Reduce heat to low and simmer uncovered for 2 hours. Add more water, if needed.

Strain out all the solids from the broth, drain off the fat and refrigerate. You can remove the fat after it has chilled. This stock will be thick. Use full strength for soups or gravies.
Personal Notes:
Personal Notes:
This recipe came from the Well Done Cooking School in Houston,TX

 

 

 

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