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Low-Fat Chicken Stock

Yield 10 cups


  • 1 (3-pound) chicken
  • 16 cups water
  • 1 large onion, cut into 1-inch pieces
  • 3 medium carrots, cut into 3-inch pieces (about 1/2 pound)
  • 3 celery stalks, cut into 1-inch pieces
  • 1 tablespoon black peppercorns
  • 1 tablespoon dried thyme
  • 2 bay leaves
  • 1 large garlic clove

How to Make It

  1. Remove and discard giblets and neck from chicken. Rinse under cold water; pat dry. Trim excess fat. Place chicken, 16 cups water, and remaining ingredients in a large Dutch oven or stockpot; bring to a boil. Cover, reduce heat, and simmer 2 hours. Remove chicken; let cool. Remove and discard skin. Remove chicken from bones; shred with 2 forks to measure about 3 cups meat, reserving meat. (Store chicken in an airtight container in refrigerator; reserve to use in soup or for other uses.) Strain broth through a paper towel-lined sieve into a large bowl; discard solids.

  2. Cover and chill stock overnight. Skim solidified fat from surface of stock; discard.

  3. Note: Stock may be frozen in airtight containers for up to 3 months.