Chicken Stock
1. Chop the chicken and vegetables. Add the remaining Ingredients and water.
2. Bring to a simmer. Bring to a simmer over medium-high heat, making sure it does not come to a boil. You want a gentle, constant bubbling, mostly around the edges.
3. Simmer for 2 hours. Keep at a gentle simmer, reducing the heat if needed, and cook for 2 hours. You can skim off the scum that floats to the surface occasionally if you’d like, but it isn’t absolutely necessary. Check by tasting after 2 hours — if the stock isn’t as flavorful as you’d like, keep simmering and taste again every 15 minutes.
4. Strain the stock. When the stock is ready, fit a fine-mesh strainer (or colander lined with a coffee filter or double layer of cheesecloth) over a large heatproof bowl. Pour the stock through the strainer, then discard the contents of the strainer.
5. Skim the fat from the stock if desired. If you’d like to remove the fat from the stock, let it cool until the fat settles at the top, then skim it off with a spoon. You can also more easily remove the fat by chilling the stock and spooning the congealed fat from the surface later.
6. Use or store the stock. The stock is now ready to be used. To store, pour into storage containers (it’ll cool faster that way), and let cool uncovered at room temperature 1 hour. Cover and refrigerate up to 5 days or freeze up to 3 months.
RECIPE NOTES
Storage: Cooled stock can be refrigerated up to 5 days or frozen up to 3 months. Make sure you leave 1/2-inch of space at the top of the container if freezing, as liquid expands when frozen.
Concentrating stock: You can also concentrate the stock by boiling the finished stock down and reducing by half. Cool, pour into ice cube trays or small containers, and freeze. To reconstitute the stock, add an equal amount of water back to the concentrated stock.
Canning: Bring stock to a boil. Ladle into jars leaving 1 inch of head space. Clean rims with paper towel moisened with vinegar. Place lids on jars finger-tight. Process in a pressure canner at 10 pounds of pressure for 25 minutes for quarts or 20 minutes for pints. Let the canner return to normal pressure naturally. Allow jars to cool for 24 hours.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Quart (2327g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 1826 | ||
Calories from Fat: 998 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 110.9g | 148 % | |
Saturated Fat 31.5g | 158 % | |
Monounsaturated Fat 45.4g | ||
Polyunsanturated Fat 24.2g | ||
Cholesterol 544.3mg | 167 % | |
Sodium 988.1mg | 34 % | |
Potassium 3465.3mg | 91 % | |
Total Carbohydrate 61.7g | 18 % | |
Dietary Fiber 18.2g | 73 % | |
Sugars, other 43.6g | ||
Protein 141.3g | 202 % | |
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: 1826
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