Ready in 4 hours
Use this as my base for most of my soups
Tip: Another recipe with the exact-same name "Chicken Stock" ranks higher.
I usually double this and freeze the extra as it is used in a lot of the things I cook. I also like this a lot better than broth from a can.
Put all the ingredients in a large sauce pan and cook for 2 hours. Remove foam as necessary and add more water during cooking to keep at same level. It will taste flat because the salt is added when the stock is used. If you leave in fridge, you can skim all the fat later. Keep in fridge up to one week and freeze the left overs.
Per Serving (excluding unknown items): 265 Calories; 1g Fat (3.8% calories from fat); 7g Protein; 62g Carbohydrate; 18g Dietary Fiber; 0mg Cholesterol; 357mg Sodium. Exchanges: 0 Grain(Starch); 11 1/2 Vegetable; 0 Fat.