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5
from 1 vote
Homemade Chicken Stock
you just can't beat the depth of flavor that you can achieve with a
Homemade Chicken Stock
. It's not complicated at all, it just takes some time to cook.
Prep Time
15
minutes
mins
Cook Time
3
hours
hrs
30
minutes
mins
Total Time
3
hours
hrs
45
minutes
mins
Course:
Soup
Cuisine:
American
Keyword:
chicken, recipe, carrots, celery, onion
Servings:
12
Servings
Calories:
173
kcal
Author:
Lisa Johnson
Ingredients
4
pound
whole chicken
6
peppercorns
1
Tablespoon
sea salt
5
quarts
water
1
bay leaf
6
green onions
4
large
carrots
quartered
2
celery stalks
cut into 2-inch pieces
1
large
yellow onion
cut into wedges
¼
teaspoon
dried thyme
Instructions
Place the chicken, peppercorns, salt, and water into a large stock pot.
Bring to a boil over medium heat removing the scum/foam with a large spoon as necessary.
Cover pot, reduce heat and simmer for one hour skimming frequently to remove additional scum/foam.
Add the bay leaf, thyme, green onions, carrots, celery, and onion, cover and cook for an additional 2 hours and 30 minutes.
Skim off fat and add additional salt and pepper if needed.
Remove the chicken and vegetables.
Strain stock through folded cheesecloth or muslin into a large bowl.
Pour into jars or containers and chill. Remove fat before using.
Nutrition
Calories:
173
kcal
|
Carbohydrates:
4
g
|
Protein:
14
g
|
Fat:
11
g
|
Saturated Fat:
3
g
|
Cholesterol:
54
mg
|
Sodium:
670
mg
|
Potassium:
249
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
4171
IU
|
Vitamin C:
5
mg
|
Calcium:
35
mg
|
Iron:
1
mg