Homemade Chicken Stock
Ingredients
-
2
pounds
chicken feet
-
2
carrots
peeled and cut in half
-
1
rib
celery, trimmed and cut in half
-
½
yellow onion
peeled, trimmed and roughly chopped
-
6
cloves
garlic, smashed
-
1
teaspoon
black peppercorns
-
1
teaspoon
coriander seeds
-
1
teaspoon
turmeric powder
-
1
bay leaf
-
14
cups
filtered water
Instructions
- Add chicken feet, carrots, celery, yellow onion, garlic, black peppercorns, coriander seeds, turmeric, bay leaf, and water to a large pot.
- Bring to a simmer over medium-high heat, then reduce to low and partially cover.
- Simmer for 1½ to 2 hours, skimming the surface every 20 minutes.
- After 1½ hours, turn off the heat and let it sit for 10 minutes.
- Strain the stock into another pot or pitcher.
- Cool completely before transferring to containers.
- Label and store in the fridge or freezer.
Nutrition Facts (estimated)
Servings
2 quarts
Calories
62
Total fat
1g
Total carbohydrates
14g
Total protein
2g
Sodium
130mg
Cholesterol
0mg
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