Chicken stock

Chicken stock

Published on May 2, 2014 | By
0 Comments
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 4 quarts
    • Difficulty Level

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.

Recipe Rating

  • (5 /5)
  • 1 rating

,

Ingredients

  • 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

Nutrition Info

  • 159 Calories

  • 13 g Protein

  • 11 g Total Fat

  • 3 g Saturated Fat

  • 2 g Carbs

  • 0 Fiber

  • 81 mg Cholesterol

  • 62 mg Sodium

Instructions

  1. Rinse the chicken under cold water and pat dry
  2. 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.
  3. Remove chicken from the stock set aside to cool. Remove meat from chicken and set a side
  4. Add chicken bones back to stock and continue to simmer stock for an additional 45 minutes skimming occasionally.
  5. Strain the stock through a fine strainer and discard the solids. Stock can be used immediately or can be kept chilled or frozen.
  6. 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

Rate this recipe

  • 1 People Rated This Recipe

  • Average Rating

  • (5 / 5)
No comments yet.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Be Social

About Chef

Avatar