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Classic Chicken Stock

 

Classic Chicken Stock recipe
17

Yield

8

servings

Prep

30

min

Cook

2

hrs

Ready

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

Ingredients

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

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.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 22g (0.8 oz)
Amount per Serving
Calories 170% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 12mg 0%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 4%
Sugars g
Protein 1g
Vitamin A 51% Vitamin C 5%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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