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Brown Chicken Stock

 

A good stock can greatly improve and add flavor to many meals.
98

Yield

24

servings

Prep

20

min

Cook

3

hrs

Ready

4

hrs

Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

5 pounds chicken
parts, (backs, necks, carcasses, and giblets), (no livers)
2 large onions
coarsely chopped
2 medium carrots
peeled, trimmed and coarsely chopped
2 large celery
stalks, with leaves, trimmed, coarsely chopped
*
2 each garlic
cloves, crushed
1 bunch parsley leaves
stems
2 each thyme
sprigs, or
*
1 pinch thyme
dried
*
1 each bay leaves
*
½ teaspoon salt
coarse
6 each peppercorns
*

Directions

Preheat your oven to 450 F.

Roast the chicken bones in a roasting pan in the oven for 30 minutes, then add the vegetables and roast for 15 minutes more. Transfer everything to a stockpot.

Deglaze the roasting pan with a little water, scraping up the little browned bits, and add them to the stockpot.

Add cold water to cover by about 2 inches and slowly bring to a boil, skimming all of the froth from the surface as it forms.

Lower the heat and add all of the remaining ingredients except the peppercorns. Simmer, uncovered, for 3 hours. Add water as needed to cover the ingredients and skim when necessary.

Add peppercorns for the last fifteen minutes of the simmering process.

Strain the stock into a large bowl through a colander lined with a double layer of dampened cheesecloth. Gently press the solids to extract all of the liquid possible.

Discard the solids and cool the liquid to room temperature.

Refrigerate until chilled and lift off the solid fat that forms at the surface. Discard the fats.

Pour the stock into containers for storage, label and date.

Makes 3 quarts.

Stock keeps for about 3 days in the refrigerator, and up to six months in the freezer.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 116g (4.1 oz)
Amount per Serving
Calories 18834% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 84mg 28%
Sodium 136mg 6%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 2%
Sugars g
Protein 55g
Vitamin A 22% Vitamin C 8%
Calcium 2% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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