Chicken Stock
Ingredients
- 4-6 pounds chicken, parts, bones or whole chicken
- 4 quarts water
- 1 large onion, quartered
- 2 carrots, chopped in big chunks
- 2 celery stalks, chopped
- 4 garlic cloves, smashed
- 4 sprigs of parsley
- 2 sprigs of thyme
- 2 bay leaves
- ½ teaspoon whole black peppercorns
Instructions
- Combine the chicken, cold water, onions, carrots, celery, garlic parsley, thyme, bay leaves and peppercorns in a large stockpot. Bring to a boil over medium high heat.
- As the water heats up, froth will rise to the top. Once it comes to a boil, skim off the froth and lower the heat to a very gentle simmer. Cook for 1 hour and 30 minutes to 2 hours.
- Strain the stock through a fine-mesh strainer. Let cool and transfer to containers and refrigerate until completely chilled, about 5-6 hours. Skim off and remove any fat from the surface.
- Refrigerate for up to 5 days or freeze for up to 2 months.
Notes
- You can use any chicken parts like wings, breasts, backs or legs.
- Nutritional facts are only an estimate.
Nutrition
Calories: 167 kcal, Carbohydrates: 2 g, Protein: 13 g, Fat: 10 g, Saturated Fat: 3 g, Cholesterol: 54 mg, Sodium: 79 mg, Potassium: 204 mg, Sugar: 1 g, Vitamin A: 1850 IU, Vitamin C: 3.5 mg, Calcium: 27 mg, Iron: 0.8 mg
