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Chicken Stock

Source: Casual Cuisines of the World - Country Inn
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Active Time:  5 Minutes
Total Time:  2 Hours 20 Minutes
  Makes about 6 cups (Serves 6)
This kitchen staple can be prepared ahead and frozen for up to a month. Homemade stock is a wonderful use of either inexpensive chicken bones or the carcass and remains from a roasted chicken. By making it yourself, you can flavor it to your own taste. If you need to substitute canned broth or stock, look for low-sodium versions and add your favorite spices and herbs.
2 1/2 qt water
1 lb chicken bones or carcass of roasted 3 1/2-lb chicken
1 yellow onion, cut up
1 celery stalk, cut up
1 carrot, peeled and cut up
2 fresh flat-leaf (Italian) parsley sprigs
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon peppercorns
1 bay leaf
Chicken Stock Recipe at
In a stock pot over medium-high heat, combine the water and chicken and bring slowly to a boil. Skim off any scum that rises to the surface. Add the onion, celery, carrot, parsley, salt, thyme, peppercorns and bay leaf. Reduce the heat to medium and simmer, uncovered, for 2 hours. Check from time to time and skim off scum that appears on the surface.

Remove from the heat and let cool for 15 minutes. Strain through a fine-mesh sieve into a large bowl and use immediately. Or let cool, cover and refrigerate for up to 5 days or freeze for up to 1 month before use. Before using, remove and discard any fat congealed on top.

Serving size = 1 cup

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes about 6 cups (Serves 6)
Calories: 123
Fat. Total: 8g
Fiber: 1g
Carbohydrates, Total: 3g
Sodium: 240mg
% Cal. from Fat: 59%
Cholesterol: 38mg
Protein: 10g
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