Homemade Chicken Stock
Ingredients
-
3-4
pounds
whole chicken or chicken bones
-
1-2
medium
yellow onions, quartered, skins on
-
3-4
medium
carrots, chopped
-
3-4
stalks
celery, chopped, with leaves
-
handful
parsley stems
-
3-4
leaves
bay leaves
-
3-4
sprigs
thyme
-
2
tablespoons
whole black peppercorns
Instructions
- Pack the chicken or chicken bones, onions, carrots, celery, and parsley stems into a large Dutch oven.
- Cover with cold water and add bay leaves, thyme, and peppercorns.
- Bring the pot to a low simmer and cover with a lid.
- Cook for 3 to 5 hours, then discard the vegetables, bones, chicken fat, and aromatics.
- Remove the chicken meat and store it for future use.
- Let the stock cool slightly, then strain it into airtight containers.
- Skim the fat off the top before using.
Nutrition Facts (estimated)
Servings
8
Calories
50
Total fat
1g
Total carbohydrates
5g
Total protein
10g
Sodium
20mg
Cholesterol
30mg
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