Homemade Chicken Stock

Total cost: $.87/Cost per serving: $.11. This recipe yields 48 ounces of stock. The same amount of canned broth would cost about $4.32. Use this homemade stock in soups, stews, rice, and pan sauces.

Yield:

8 servings (serving size: 3/4 cup)

Recipe from

Nutritional Information

Calories 5
Caloriesfromfat 54 %
Fat 0.3 g
Satfat 0.1 g
Monofat 0.1 g
Polyfat 0.1 g
Protein 0.6 g
Carbohydrate 0.1 g
Fiber 0.0 g
Cholesterol 2 mg
Iron 0.0 mg
Sodium 9 mg
Calcium 8 mg

Ingredients

Bones from a cooked (4-pound) chicken
5 whole peppercorns
3 quarts water
2 sprigs parsley (optional)
1 medium onion, quartered

Preparation

Preheat oven to 400°.

Split carcass in half lengthwise. Place carcass halves in bottom of broiler pan with juices from Roast Garlic-Lemon Chicken.

Bake at 400° for 1 hour, turning bones once after 30 minutes.

Scrape bones, juices, and browned bits into a large Dutch oven. Add peppercorns, 3 quarts water, parsley, if desired, and onion to pan. Bring to a boil over medium-high heat. Reduce heat, and simmer 2 hours; skim surface occasionally, discarding solids.

Strain stock through a sieve into a bowl; discard solids. Cool to room temperature. Cover and chill 8 to 24 hours. Skim fat from surface; discard. Refrigerate stock in an airtight container for up to 5 days, or freeze for up to 3 months.

Note:

Lia Huber,

October 2007