Homemade Chicken Stock
The recipe Homemade Chicken Stock can be made in about 3 hours and 45 minutes. This recipe serves 12. This side dish has 171 calories, 14g of protein, and 11g of fat per serving. For 61 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. 28 people were glad they tried this recipe. This recipe from Cooking with Curls requires bay leaf, yellow onion, whole chicken, and green onions. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. With a spoonacular score of 44%, this dish is good. If you like this recipe, you might also like recipes such as Homemade Chicken Stock, Homemade Chicken Stock, and Homemade Chicken Stock.
Servings: 12
Preparation duration: 15 minutes
Cooking duration: 210 minutes
Ingredients:
1 bay leaf
4 Large carrots (quartered)
2 Whole celery stalks (cut into 2-inch pieces)
6 Whole green onions
6 peppercorns
1 Tablespoon sea salt
1/4 Teapoon dried thyme
5 Quarts water
4 Pound whole, free-range chicken
1 Large yellow onion (cut into wedges)
Equipment:
pot
cheesecloth
bowl
Cooking instruction summary:
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.
Step by step:
1. 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.
2. 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.
3. Remove the chicken and vegetables.Strain stock through folded cheesecloth or muslin into a large bowl.
4. Pour into jars or containers and chill.
5. Remove fat before using.
Nutrition Information:
covered percent of daily need
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