Recipe courtesy of Michele Urvater
Homemade Chicken Stock
- Level: Easy
- Yield: 3 quarts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 34 servings
- Calories
- 7
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 0
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 0
- Cholesterol
- 2
- Sodium
- 5
Ingredients
4 pounds chicken necks or backs, skin and fat removed
1 onion, roughly chopped
1 carrot, roughly chopped
1 celery stalk, roughly chopped
Herb bouquet of parsley, bay leaf and thyme, tied in cheesecloth
4 quarts water
Directions
- Put vegetables and bouquet garni on bottom of a 10 quart stock-pot and chicken parts on top. Add water, just enough to cover chicken and slowly bring to a simmer. Turn heat down to keep broth at a slow simmer and cook for 3 hours, skimming off froth and fat that surfaces in the first 30 minutes. Also be sure to replace evaporated water.
- Strain stock into a clean saucepot. Cool uncovered and refrigerate. The next day, spoon off any discarded congealed fat from surface.