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.

This recipe goes with Fresh Vegetable Barley, Braised Chicken with Chickpeas and Tomatoes

Yield: 8 servings (serving size: 3/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 5
  • Calories from fat: 54%
  • Fat: 0.3g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.6g
  • Carbohydrate: 0.1g
  • Fiber: 0.0g
  • Cholesterol: 2mg
  • Iron: 0.0mg
  • Sodium: 9mg
  • Calcium: 8mg

Ingredients

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

Preparation

  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.
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