Chicken Stock
- Level: Easy
- Yield: 2 quarts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 53
- Total Fat
- 3
- Saturated Fat
- 1
- Carbohydrates
- 1
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 4
- Cholesterol
- 16
- Sodium
- 21
Ingredients
1 whole free-range chicken (about 3½ pounds), rinsed, giblets discarded
2 carrots, cut in large chunks
3 celery stalks, cut in large chunks
2 large white onions, quartered
1 head of garlic, halved
1 turnip, halved
¼ bunch fresh thyme
2 bay leaves
1 teaspoon whole black peppercorns
Directions
- Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1½ hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
- Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
- Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.