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
More From Cooking Light
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
- 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.
Homemade Chicken Stock Recipe at a Glance
- COURSE: Sauces/Condiments
- CONVENIENCE: Make-Ahead, 5 Ingredients or Less
- CUISINE: American
- MAIN INGREDIENT: Poultry
- DIETARY CONSIDERATION: Low Calorie, Low Carbohydrate, Low Cholesterol, Low Fat, Low Saturated Fat, Low Sodium
- COOKING METHOD: Bake
- OCCASION: Autumn, Spring, Summer, Winter
- PUBLICATION: Cooking Light
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