Chicken Stock
Chicken Stock
Yield 8
Prep time
15 MinCook time
2 HourTotal time
2 H & 15 MChicken stock is a kitchen staple and the foundation of countless dishes, from hearty soups and creamy risottos to savoury sauces and stews. Learning to make your own chicken stock is an essential skill, and once you do, you'll never look at the store-bought version the same way again.
Ingredients
- 1 chicken carcass (a rotisserie chicken with all the meat removed is perfectly fine)
- 5 stalks of celery, cut into pieces
- 2 large carrots, cut into pieces
- 2 medium onions, cut in half
- 3-4 bay leaves
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 10 whole peppercorns
- 8 cups water
- salt and pepper to taste
- 2 heaping tablespoons Better Than Boullion Roasted Chicken Base
Instructions
- Put the chicken carcass, vegetables, spices, and water into a large stock pot and bring to a boil.
- Reduce heat, and simmer, covered for at least 2 hours
- Skim off any foam that comes to the surface.
- Dissolve the Better Than Boullion Roasted Chicken Base in a small amount of the broth and add back to the stock pot.
- Allow to cool for a while before straining the vegetables and bones.
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Nutrition Facts
Calories
27Carbs
5 gCholesterol
0 mgFat
0 gFiber
1 gNet carbs
4 gProtein
1 gSat. Fat
0 gSodium
368 mgSugar
3 gTip: Depending on what I am making the broth for, If I happen to have a red bell pepper on hand, I will sometimes add it to the broth while simmering. It adds a wonder flavour and has many health benefits. An orange or yellow pepper would be great too. I just happen to prefer red!
A stock pot with a strainer is brilliant for making homemade chicken stock. I don't know how I ever managed without one!
*Nutritional information has been automatically calculated, so should only be used as an approximation.
