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.