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Nutritional Info
  • Servings Per Recipe: 32
  • Amount Per Serving
  • Calories: 38.3
  • Total Fat: 0.8 g
  • Cholesterol: 19.6 mg
  • Sodium: 177.4 mg
  • Total Carbs: 1.1 g
  • Dietary Fiber: 0.3 g
  • Protein: 6.3 g

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

Submitted by: ELLECHIM269


Number of Servings: 32

Ingredients

    1 whole 2 1/2 to 3 pound chicken
    3 carrots, cut in half
    3 celery stalks, cut in half
    1 large onion, quartered
    2 tsp Kosher salt
    1/2 tsp peppercorns


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Directions

Place all ingredients in an 8 to 10 quart stockpot and fill with cold water to cover. Bring to a boil, then reduce heat and simmer, skimming any foam as necessary, for 3 1/2 hours to 4 hours, until reduced by about one third. Carefully transfer the chicken to a bowl and pour the stock through a fine mesh sieve set over a large bowl or pot, pressing on the solids to extract as much liquid as possible. Cool the stock at room temperature. Cover and chill until the fat has solidified, at least overnight and up to 3 days. Scrape off and discard the fat.

Serving Size: 32

Number of Servings: 32

Recipe submitted by SparkPeople user ELLECHIM269.






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