How To Make Basic Chicken Stock
Nothing goes to waste when you whip up this basic chicken stock! The stock has carrots, celery, and seasonings to level up any savory dish.
Place the chicken carcass, including any wing bones or leg bones, into a large pot. If there is browned skin left, add that as well. Remove anything from the cavity of chicken if it was stuffed.
Add the celery, carrots, onion, pepper, parsley and pepper.
Cover with water of about 8 to 9 cups, then season with salt to taste.
Bring to a boil, then reduce heat to low. Cover and simmer for 2 hours.
Remove the large bones and vegetables, then strain the mixture through a fine mesh sieve into a bowl.
Store in an airtight container in fridge or freezer.
- Calories: 14.03kcal
- Fat: 0.09g
- Saturated Fat: 0.02g
- Monounsaturated Fat: 0.01g
- Polyunsaturated Fat: 0.04g
- Carbohydrates: 3.20g
- Fiber: 0.95g
- Sugar: 1.40g
- Protein: 0.41g
- Sodium: 90.11mg
- Calcium: 15.18mg
- Potassium: 107.83mg
- Iron: 0.19mg
- Vitamin A: 156.81µg
- Vitamin C: 3.40mg
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