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Chicken Stock Recipe

Cookstr
Course:
Total Time: A Day Or More
Skill Level: Easy
Cost: Inexpensive
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 Chicken Stock

Photo by: Joseph De Leo

Yield: Makes about 2½ quarts

INGREDIENTS
  • 6 pounds chicken bones, coarsely chopped (substitute wings if bones or carcasses are unavailable)
  • 1 large onion, peeled and chopped
  • 1 small carrot, peeled and coarsely chopped
  • 1 small celery stalk, coarsely chopped
  • 1 whole garlic head, halved crosswise
  • 2 thyme sprigs
  • 2 flat-leaf parsley sprigs
  • 1 teaspoon whole black peppercorns
  • 1 bay leaf

Directions

Put the chicken in a large stockpot and add cold water to cover by 2 inches. Bring to a boil over medium-high heat, skimming off any foam that rises to the surface. Add all the remaining ingredients. Reduce the heat to low and simmer gently, uncovered, for at least 6 hours or overnight.

Strain the stock into a large bowl, and let in cool completely Skim off and discard the clear yellow fat that rises to the surface. Or refrigerate the stock until the fat solidifies, approximately 4 hours, then scrape it off with a spoon.

The stock can be refrigerated for up to 3 days or frozen for up to 2 months.


© 2004 Alfred Portale
NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Nutritional information is based on 10 servings.

8kcal (0%)
2mg (0%)
0mg (1%)
43mcg RAE (1%)
20mg
1mg
1g
0g
0g
0g
2mg (1%)
5mg (0%)
0g (1%)
0g (1%)
0mg (0%)

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