So much better than store bought Stock or bouillon cubes or paste. Make a big batch and freeze the extra stock for a quick soup base later.
Put chicken parts or 1 whole chicken in a large stock pot. Add enough water to cover the whole chicken or 5 quarts to cover boney chicken parts. Bring to a boil and then turn down to simmer.
Skim off any scum that forms on top of the water surface. Add the clery, carrots, onions, salt, bay leaves, parsley and return to a gentle simmer.
Simmer for 3 - 4 hours. Do not allow water to begin to boil again, just keep at a gentle simmer. Add additional water if contents evaporate to level of contents.
Turn off the heat. Remove the chicken and vegetables, and let the stock cool. Strain through a fine sieve or double thick cheesecloth. Refrigerate the stock until the fat hardens and then discard the fat.
Use the stock or pour into containers and freeze for later use. Yield 3 quarts.
Note: If you want to use the chicken for soup, remove it from the stock pot, let cool and remove from bones. Tear into small pieces and add back into stock.
Do not continue to boil as too much evaporation will occur.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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. |
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