Chicken Stock
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 28.3
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 12.6 mg
- Total Carbs: 2.9 g
- Dietary Fiber: 0.6 g
- Protein: 0.2 g
View full nutritional breakdown of Chicken Stock calories by ingredient
Introduction
After you've roasted a chicken or turkey don't throw away the bones. They can be used to make homemade, low-sodium stocks, which can add flavor to your healthy, home-cooked meals. After you've roasted a chicken or turkey don't throw away the bones. They can be used to make homemade, low-sodium stocks, which can add flavor to your healthy, home-cooked meals.Number of Servings: 16
Ingredients
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3 lbs chicken bones, washed
2 stalks celery, diced
3 carrots, peeled and diced
1 onion, diced
6 parsley stems
8 whole peppercorns or 1/2 teaspoon ground pepper
5 quarts cold water
Directions
Place a large stock pot over moderate heat. Add chicken bones and water. Bring to a boil, then reduce to a simmer. Remove any impurities or "scum" that may float to the surface. Add remaining ingredients. Simmer for 3 hours. Strain and cool before storing in freezer or refrigerator.
Makes 1 gallon; 1 cup per serving.
Makes 1 gallon; 1 cup per serving.
Member Ratings For This Recipe
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JULE83
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THALIA_82
Instead of rinsed bones I remove the skin and any fat from the carcass and boil that with the above veggies, plus bay and garlic. Remove bones/veggies, strain through cheese cloths and cool, the fat rises to the top and you can remove it. This way you get the meat that's often missed when carving. - 11/27/09
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SAMMYLYNNE
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PEEDLE
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BUSYWIFEANDMOM