Homemade Chicken Stock
Chicken Stock is the perfect go-to base for a lot of dishes! You can make use of leftover whole chicken and have a delicious, flavorful, and nutritious broth!
Servings 8 cups
- 1-2 whole chicken carcasses only
- 2 onions cut into quarters
- 6 cloves garlic whole
- 2 carrots roughly chopped
- 2 celery stalks roughly chopped
- 8 sprigs fresh parsley
- 3 sprigs each rosemary
- 3 sprigs thyme
- 3 bay leaves
- 1 tablespoon black peppercorns
- 2 teaspoons salt
- 8-10 cups water
Add the chicken carcasses to a large pot and add the cleaned and chopped vegetables and the rest of the ingredients. Make sure the ingredients are covered in water.
Cook over high heat until the mixture starts boiling.
Reduce heat to simmer and partially covered with the lid, simmer for 3-4 hours skimming as needed.
Strain broth through a mesh strainer or cheesecloth. Discard the bones and vegetables.
Refrigerate for 4-5 days or freeze for 2-3 months.
Calories: 232kcal | Carbohydrates: 5g | Protein: 18g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 71mg | Sodium: 673mg | Potassium: 286mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2706IU | Vitamin C: 5mg | Calcium: 36mg | Iron: 1mg