This is a great soup base, or use it to cook rice or pasta.
Place the chicken in the stockpot, breast side up. Arrange all the vegetables and herbs around and on top of the chicken. Add about 12 cups of water to the stockpot to within about 2 inches of the top and bring to a boil. Skim the froth from the surface. Cover loosely (that is, with the lid ajar) and simmer for 2 hours.
Remove from heat and remove the bird from the stockpot. Allow to cool and remove the skin and meat from the bones, reserving the meat for other uses. Return the bones and skin to the stockpot and bring to a low boil. Cover loosely and simmer for at least two more hours - cooking it longer will just make the flavor richer. Add boiling water if necessary to keep the volume of liquid fairly constant.
Strain stock through a sieve, pressing on the solids to remove as much liquid as possible. Store the stock in either one large bowl or several smaller containers in the refrigerator overnight. Skim the fat off the next day, then freeze any stock that you won't be using within the next three days.
I freeze this in 1 cup batches. Freeze within 3 days of making.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 cup (200g) | ||
Recipe Makes: 3 quarts | ||
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Calories: 298 | ||
Calories from Fat: 164 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.3g | 24 % | |
Saturated Fat 5.2g | 26 % | |
Monounsaturated Fat 7.3g | ||
Polyunsanturated Fat 4.1g | ||
Cholesterol 86.2mg | 27 % | |
Sodium 122.6mg | 4 % | |
Potassium 466.2mg | 12 % | |
Total Carbohydrate 11.3g | 3 % | |
Dietary Fiber 3.4g | 13 % | |
Sugars, other 7.9g | ||
Protein 22.7g | 32 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 298
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