Recipe courtesy of Michael Solomonov
Recipe courtesy of Michael Solomonov
Watch how to make this recipe.
Homemade Chicken Stock
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- Level: Easy
- Total: 4 hr 15 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 84
- Total Fat
- 5 g
- Saturated Fat
- 2 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 7 g
- Cholesterol
- 27 mg
- Sodium
- 108 mg
A good chicken stock is essential to cooking and super easy to make. In my house, we make a big batch of it and just bring it out incrementally to pilaf rice with it, to braise in it, to make chicken soup whenever we need to.
- Level: Easy
- Total: 4 hr 15 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 84
- Total Fat
- 5 g
- Saturated Fat
- 2 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 7 g
- Cholesterol
- 27 mg
- Sodium
- 108 mg
Ingredients
Directions
- Wash onions and quarter with skins on. Wash garlic and cut horizontally with skin on. Peel carrots and roughly chop. Put the chicken, onions, carrots, garlic, peppercorns, parsley, and 1 teaspoon salt in a large stockpot. Add just enough cold water to cover the chicken (about 4 quarts) and bring to a simmer over high heat, then lower to a gentle simmer. Cook covered 3-4 hours until the liquid is pale, golden and flavorful. Strain and reserve the schmaltz (chicken fat) that rises to the top when the stock is chilled.
