John Besh's Chicken Stock Recipe
- ¼ cup canola oil
- 1 onion, coarsely chopped
- 1 stalk celery, coarsely chopped
- 1 carrot, peeled and coarsely chopped
- 1 leek, white part only, coarsely chopped
- 4 cloves garlic, crushed
- 1 pound roasted chicken bones and carcass
- 1 bay leaf
- 1 sprig fresh thyme
- 1 teaspoon black peppercorns
I make my favorite chicken stock from the leftover carcasses of Sunday’s herb-roasted chicken. In the same way, I hang on to the fish heads and bones and the shells of shrimp, crab, and crawfish as flavor bases for the best stocks.
After making a pot of stock, I pour it into ice cube trays and freeze it. After they’re frozen, I store the cubes in a freezer bag. That way, I can easily retrieve them as I need them, without having to defrost quarts of stock at a time.
Adapted from My New Orleans: The Cookbook by John Besh.
Heat the canola oil in a large pot over moderate heat. Cook the onions, celery, carrots, leeks, and garlic, stirring often, until they are soft but not brown, about 3 minutes.
Add the chicken bones and carcass, the bay leaf, thyme, peppercorns, and 3 quarts water. Increase the heat to high and bring to a boil. Immediately reduce the heat to low and gently simmer, skimming any foam that rises to the surface, until the stock has reduced by half, about 2 hours.
Strain through a fine sieve into a container with a cover. Allow the stock to cool, cover and refrigerate, then skim off the fat. Freeze the stock in small batches to use later.
Calories per serving:7 calories
Dietary restrictions:Low Carb, Low Sodium Low Fat Abs, Sugar Conscious, Kidney Friendly, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added