Ingredients
- Chicken bones (about 2 pounds, leftover bones from cooked chicken or 2 chicken carcasses from roasted chickens)
- 4 quarts water
- 3 tablespoons butter (or oil)
- 2 large dried bay leaves
- 1 tablespoon dried oregano
- 2 teaspoons dried thyme
- 2 carrots, diced
- 1 yellow onion, chopped
- 2 celery stalks, diced
- 2 to 3 cloves garlic, minced
- 1 pound cooked chicken (cubed)
- Salt and pepper, to taste
How to Make
-
Step 1: Preheat oven to 400 degrees F. Roast the chicken bones on a greased baking pan for about 20 to 30 minutes, until it turns brown with a perfectly nice aroma.
-
Step 2: After roasting bones place in large pot with 4 quarts of water and bring to boil. Simmer on low for about 1 hour (the colour of the water should turn light brown). Strain the bones and then return broth to the pot.
-
Step 3: In a skillet over medium, melt the butter. Cook the bay leaf and herbs for 2 minutes, stirring. Then add carrots, onions, and celery and continue to cook until onions are translucent. Add garlic and cook for 2 minutes. Add onion mixture and chicken to the strained broth; bring to boil and simmer again for about 10 to 15 minutes. Seasoning with salt and pepper. Remove bay leaves before serving.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.