Always have this on hand.
Recipe information
Yield
makes 2 quarts
Ingredients
Extra-virgin olive oil
2 carrots, cut into large chunks
2 celery stalks, cut into large chunks
1 onion, halved
1 turnip, halved
1 head of garlic, halved
Chicken bones
3 quarts cold water
1/4 bunch fresh flat-leaf parsley
1/4 bunch fresh thyme
2 bay leaves
Preparation
Coat the bottom of a large stockpot with olive oil and place over medium heat. Add the vegetables and sauté for 3 minutes. Add the chicken bones, water, and herbs; simmer for 1 hour, uncovered. Strain the stock to remove the solids and cool to room temperature before storing in the refrigerator. Or chill it down over ice.
Reprinted with permission from Tyler Florence's Real Kitchen by Tyler Florence. © 2003 Clarkson Potter
