Chicken Stock
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Making your own stock is simple, especially if you save and freeze your chicken bones (from home-roasted or rotisserie chickens). This is always great tasting, and very budget friendly!
Servings: quarts
Calories: 77kcal
Ingredients
- 2-3 pounds chicken bones (cooked or raw. Turkey bones work well too)
- 4 carrots (cleaned and chopped)
- 4 celery stock (cleaned and chopped)
- 4 onions (chopped. Skin can be left on)
- 2 bay leaves
- 5 thyme sprigs
- fresh parsley (small handful)
- 1 tablespoon whole peppercorns (optional)
Instructions
- In a stock pot or Dutch oven, add all of the ingredients. Fill with cold water until it’s at least 2 inches above the top of the contents of the pot
- Bring to a boil, then lower the heat to low, and simmer uncovered, for 1 ½ -2 hours if the bones were previously cooked. Raw bones can simmer for 3-6 hours
- While the stock is simmering, skim the foam off the top of the surface every 15 minutes, or as needed
- If the water level drops more than an inch while cooking, add fresh water to the pot
- After the stock is done cooking, and it’s cooled enough to safely handle, pour it through a fine mesh strainer to remove all of the solids. After it’s cooled, chill for at least 3 hours to skim off any fat, which will have risen to the surface when the stock is thoroughly chilled
Notes
NOTE:
- If you include the onion skins, this will produce a darker stock
- This freezes well, for up to 6 months
Nutrition Facts
Chicken Stock
Serving Size
4 quarts
Amount per Serving
Calories
77
% Daily Value*
Fat
0.4
g
1
%
Saturated Fat
0.1
g
1
%
Polyunsaturated Fat
0.1
g
Monounsaturated Fat
0.04
g
Sodium
47
mg
2
%
Potassium
397
mg
11
%
Carbohydrates
18
g
6
%
Fiber
4
g
17
%
Sugar
8
g
9
%
Protein
2
g
4
%
Vitamin A
10269
IU
205
%
Vitamin C
14
mg
17
%
Calcium
62
mg
6
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.