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 quarts water
- 1 pound chicken bones or carcass of roasted 3 1/2-pound 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
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 serve immediately. Or let cool, cover and refrigerate for up to 5 days; or freeze for up to 1 month before use. Before serving, remove and discard any fat congealed on top.
Serving size = 1 cup
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
123 calories; 8g total fat; 38mg cholesterol; 240mg sodium; 3g carbohydrates; 1g fiber; 10g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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