Chicken Stock
Per ServingChicken Stock |
||
|---|---|---|
| Makes: 3 1/2 quarts | ||
| Serving Size: 1 cup | ||
| Calories | 10 | |
| Fat | 0 | g |
| Saturated Fat | 0 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 0 | g |
| Fiber | 0 | g |
| Sugars | 0 | g |
| Cholesterol | 5 | mg |
| Sodium | 15 | mg |
| Protein | 1 | g |
- Makes: 3 1/2 quarts
- Serving Size: 1 cup
- Preparation Time: 5 minutes plus 1 hour to soak
Ingredients
| 3 | lbs. | chicken backs, wings, and bone-in thighs |
| 2 | large | yellow onions, coarsely chopped, |
| skins left on | ||
| 2 | large | carrots, cut into chunks |
| 1 | celery stalk, cut into chunks | |
| 1 | sprig | fresh thyme |
| 1 | bay leaf | |
| 1/2 | fresh lemon | |
| 3 1/2 | quarts | cold water |
Directions
- Place the chicken in a large bowl with water to cover. Soak the chicken for about 1 hour. This will help release any excess blood and make for a clearer broth.
- Drain the water from the chicken parts and rinse. Add the chicken parts to a large, heavy stockpot.
- Add the remaining ingredients to the pot, and bring to a boil. Lower the heat, partly cover, and simmer for 2 hours. Skim occasionally, and remove impurities from the stock.
- Strain the broth through a fine sieve. It's best to use a cone-shaped strainer called a chinois to press out all the liquid from the solid ingredients. Taste the broth, and adjust the seasoning if needed.
- Refrigerate the stock overnight so that the fat solidifies and rises to the top. Remove the fat. Pour the chicken stock into quart containers, label, and freeze for up to 3 months. To use, defrost in the refrigerator and reheat.
