Homemade Chicken Stock
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 84
- Total Fat
- 5
- Saturated Fat
- 2
- Carbohydrates
- 1
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 7
- Cholesterol
- 27
- Sodium
- 108
- Total: 4 hr 15 min
- Active: 15 min
Ingredients
4 pounds whole chicken
2 onions, medium-sized
3 carrots
2 Heads garlic
1/2 t black peppercorns
2 parsley sprigs
kosher salt
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.