Olga’s Chicken Stock
Recipe By: Olga
Serving Size: 8
Preparation Time: 30Min
3 tablespoons olive oil
1 large onion — reserve skins
4 stalks celery — including leaves
3 large carrots
1 bunch green onion
1 clove garlic — minced
6 sprigs fresh parsley
1 medium potato
1 medium tomato
2 bay leaves
12 cups water
1 teaspoon salt
1 teaspoon pepper
3 1/2 pounds chicken — 1.6kg
1. Scrub vegetables and chop into 1 inch chunks, remember to reserve skins and end of vegetables.
2. Heat oil in soup pot. Add onion, celery, carrots, green onions, garlic, parsley, potato, tomato and bay leaves. Cook on high heat for 5 to 10 minutes, stirring occasionally, until onions are golden.
3. Add water, salt, pepper, reserved skins and end of vegetables, and a clean, small chicken. Bring to boil. Lower heat and simmer, uncovered, 1 hour. Strain through sieve or cheesecloth and discard vegetables.
4. Remove chicken and transfer to a large bowl.
5. Cool chicken and broth, discard chicken skin and bones, and cut de-boned chicken meat into bite-sized pieces. Reserve meat for soup. Spoon off fat from top of chicken broth and discard fat.
