Chicken Stock

Chicken Stock
Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 28.3
  • Total Fat: 0.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 12.6 mg
  • Total Carbs: 2.9 g
  • Dietary Fiber: 0.6 g
  • Protein: 0.2 g

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

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.

Number of Servings: 16


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