I’m in the middle of creating a dish with chicken thighs. I removed the bones from 5 pounds of thighs and to not waste anything I figured I would make a quick stock. Fresh stock always tastes great and can be frozen for later use. I plan on using this in the next few days so I’ll just keep it in the fridge until then.
Fresh chicken thigh bones (bones from a 5lb package of thighs)
1 Clove Garlic
3 Cups Water
1 Tbsp Olive Oil
*Optional 1/2 Stalk of Celery (I didn’t have any lying around)
Heat oil in a medium saucepan and sautee all ingredients for 2 minutes, add boiling water, cover and cook for 20 minutes (you can cook this for longer, but this is a quick method). Strain the stock and add sea salt to taste. Use in any recipe needing chicken stock.