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Homemade Chicken Stock

Yield 8 servings (serving size: 3/4 cup)
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.

Ingredients

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

Nutrition 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

How to Make It

  1. Preheat oven to 400°.

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

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

  4. 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.

  5. 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.