If you are not making stock from scratch I encourage you to do so. I like to use 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 are usually very high in sodium and contain Autolyzed yeast extract. 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 stock.
- Prep Time
- Cook Time
- 4 quarts
- Difficulty Level Easy
- 1 whole chicken of about 5 LB
- 2 medium onions peeled and cut in quarters
- 3 each large carrots, peeled and roughly chopped
- 4 each celery stalks, roughly chopped
- 2 large garlic cloves, smashed and peeled
- 4 each Thyme sprigs
- 2 each bay leaf
- 5 quarts cold water
13 g Protein
11 g Total Fat
3 g Saturated Fat
2 g Carbs
81 mg Cholesterol
62 mg Sodium
- Rinse the chicken under cold water and pat dry
- Place the chicken in large stock pot add all the ingredients Bring to a boil, reduce heat to a low and simmer for 45 to 50 minutes, Skimming off any foam that rises to the top.
- Remove chicken from the stock set aside to cool. Remove meat from chicken and set a side
- Add chicken bones back to stock and continue to simmer stock for an additional 45 minutes skimming occasionally.
- Strain the stock through a fine strainer and discard the solids. Stock can be used immediately or can be kept chilled or frozen.
- As with all other stocks I sometimes reduce stock to a glace, pour into an ice cube tray and freeze. Once they are frozen, shake out from tray and store in freezer bags and use as needed
Welcome to my blog I live in Chicago with my wife Michelle. I have spent most of my life cooking and have been blogging since 2014. My blog focuses on balance ...Read more about this chef..