Chicken Stock
Introduction
After you've roasted a chicken or turkey don't throw away the bones. They can be used to make homemade, low-sodium stocks, which can add flavor to your healthy, home-cooked meals.
Ingredients
3 lbs chicken bones, washed
2 stalks celery, diced
3 carrots, peeled and diced
1 onion, diced
6 parsley stems
8 whole peppercorns or 1/2 teaspoon ground pepper
5 quarts cold water
2 stalks celery, diced
3 carrots, peeled and diced
1 onion, diced
6 parsley stems
8 whole peppercorns or 1/2 teaspoon ground pepper
5 quarts cold water
Directions
Place a large stock pot over moderate heat. Add chicken bones and water. Bring to a boil, then reduce to a simmer. Remove any impurities or ""scum"" that may float to the surface. Add remaining ingredients. Simmer for 3 hours. Strain and cool before storing in freezer or refrigerator.
Makes 1 gallon; 1 cup per serving.
Makes 1 gallon; 1 cup per serving.
Number of Servings: 16
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