Henrietta's Homemade Chicken Stock
Yield
servingsPrep
20 minCook
4 hrsReady
4 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
chicken bones
rinsed |
*
|
| 2 | large |
onions
roughly chopped |
|
| 2 | each |
carrots
roughly chopped |
|
| 3 | stalks |
celery
roughly chopped |
*
|
| 4 | sprigs |
thyme
|
*
|
| 8 | cups |
water
|
|
| 1 | each |
bay leaves
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
chicken bones
rinsed |
*
|
| 2 | large |
onions
roughly chopped |
|
| 2 | each |
carrots
roughly chopped |
|
| 3 | stalks |
celery
roughly chopped |
*
|
| 4 | sprigs |
thyme
|
*
|
| 1.9 | l |
water
|
|
| 1 | each |
bay leaves
|
*
|
Directions
In a large stockpot over high heat, bring the bones, onions, carrots, celery, garlic, thyme and water just to a boil.
Add the bay leaf. Reduce the heat and simmer for 4 to 6 hrs, or until the stock is richly flavored.
Strain through a fine sieve into a bowl and use imediately or allow to cool to room temp before refrigerating.
This stock keeps in the refrigerator for up to 1 week or can be frozen.
