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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 64.3
  • Total Fat: 3.1 g
  • Cholesterol: 16.7 mg
  • Sodium: 51.6 mg
  • Total Carbs: 5.6 g
  • Dietary Fiber: 1.9 g
  • Protein: 4.3 g

View full nutritional breakdown of Homemade Chicken Stock calories by ingredient
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Homemade Chicken Stock

Submitted by: CRAZYDOGLADYBO

Introduction

This is an easy broth recipe that I use to build up a stock pile for future cooking. This is an easy broth recipe that I use to build up a stock pile for future cooking.
Number of Servings: 6

Ingredients

    6 cups water (use more or less, depending on your stock pot size)
    1 Whole Chicken rinsed
    3 stalks of celery
    1 cup carrot (I use one large carrot chopped)
    1 tbsp thyme (I used dried)
    2 garlic cloves
    1 med onion

Directions

Add water to stock pot (I use a poreclain dutch oven) on high heat. Rinse onion,celery and carrots and ruff cut and to water. You can throw garlic in unpealed as this will be strained at the end. Add the seasonings to pot. Rinse *chicken and cut into manageable pieces. I usually cut the bird into 7 pieces, leaving the breasts as one piece. Add to water and bring to a boil. Cover and lower heat to a simmer and cook for 45 minutes.

*My dogs are raw fed, so they get the back piece of the chicken.

Remove chicken only into a large bowl or lasagna dish. Using two tongs remove all skin from chicken pieces and return to pot, remove all meat (still using tongs) and return all bones to the pot.

The chicken can be used in any dishes that you like. I will sometimes use them and have tacos, soup or casseroles etc.

Continue cooking the skin and bones for another 1 to 3 hours. Let cool and then strain stock and store in plastic containers in the fridge. Remove *fat from top of stock after it sets up. You can then freeze the stock till needed.

*Dogs get the fat in our household.

Number of Servings: 6

Recipe submitted by SparkPeople user CRAZYDOGLADYBO.






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