Classic Chicken Stock
Classic Chicken Stock recipe
Yield
8 servingsPrep
30 minCook
2 hrsReady
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
chicken bones
and parts |
*
|
| 2 | quarts |
water
cold |
*
|
| 1 | each |
carrots
sliced |
|
| 1 | each |
onions
peeled and quartered |
|
| 1 | stalk |
celery
sliced |
*
|
| 1 | each |
bay leaves
|
*
|
| 2 | sprigs |
thyme
|
*
|
| ½ | teaspoon |
black peppercorns
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
chicken bones
and parts |
*
|
| 2 | quarts |
water
cold |
*
|
| 1 | each |
carrots
sliced |
|
| 1 | each |
onions
peeled and quartered |
|
| 1 | stalk |
celery
sliced |
*
|
| 1 | each |
bay leaves
|
*
|
| 2 | sprigs |
thyme
|
*
|
| 2.5 | ml |
black peppercorns
|
|
Directions
In a soup pot, boil chicken bones in water.
Add all other ingredients.
Return to a boil, then turn down heat to a slow simmer.
Simmer for two hours.
Skim fat and foam off the top.
Strain the liquid (ideally through a cheesecloth, if available).
Salt to taste .
You can store in refrigerator for two weeks or in freezer for months.
For freezer, store in ice cube trays.
To make a further reduced demi-glace ideal for sauces, simmer the stock for two more hours.
