If you are not making stock from scratch I encourage you to do so. I like to use a whole chicken for stock. It gives the stock a great deep flavor, at the same time yields tender chicken meat for other uses like salads, soups, etc.
FYI: most purchased chicken stock or bases contain autolyzed yeast extract and are usually very high in sodium. Autolyzed yeast extract is a substance that results when yeast is broken down into its constituent components. It naturally contains free glutamic acid, or monosodium glutamate, and is often used as a less expensive substitute for MSG. For me, that is a good enough reason to make my own soup or chicken stock.
As with all other stocks I sometimes reduce stock to a glace, pour into an ice cube tray, and freeze. Once frozen, I shake them out from the tray, store the frozen cubes in freezer bags and use them as needed.
- 5 lb whole chicken
- 2 each carrot peeled and roughly chopped
- 4 each celery stalks washed and roughly chopped
- 2 each garlic clove peeled
- 2 each bay leaf
- 5 quarts water cold
Rinse the chicken under cold water and pat dry
- Place the chicken in a large stockpot add all the ingredients Bring to a quick short boil, reduce heat to a low and simmer for 45 to 50 minutes, Skimming off any foam that rises to the top.5 lb whole chicken, 2 each carrot, 4 each celery stalks, 2 each garlic clove, 2 each bay leaf, 5 quarts water
- Remove chicken from the stock set aside to cool. Remove meat from chicken and set aside
- Place chicken carcass (including any wing bones or leg bones) back to stock and continue to simmer the stock for an additional 45 minutes skimming occasionally.
Strain the stock
- Strain the stock through a fine strainer and discard the solids. Stock can be used immediately or can be kept chilled or frozen.
Nutrition information is calculated using an ingredient database and should be considered an estimate