Quick Chicken Stock

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)

1/2 Onion

1/2 Carrot

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.

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3 thoughts on “Quick Chicken Stock

  1. Pingback: Chicken Satay Curry « El Gringo Picante

  2. Pingback: Not Your Average White Bean Chicken Chili « El Gringo Picante

  3. Pingback: Jamaican Chicken Curry « El Gringo Picante

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