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Cut up 2 (3-pound) chickens, or use any combination of thighs, drumsticks, or breasts to make this chicken stock. Use a pan large enough to roast the chicken and all the vegetables in a single layer. If the pan is too small, the chicken won't brown properly.

Jim Peterson
Recipe by Cooking Light January 2003

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Yield:
10 cups (serving size: 1 cup)
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Ingredients

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Directions

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  • Preheat oven to 400°.

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  • Arrange the first 4 ingredients in the bottom of a broiler or roasting pan, and top with chicken pieces. Bake at 400° for 1 1/2 hours, turning the chicken once every 30 minutes (chicken and vegetables should be very brown).

  • Place the peppercorns, parsley, thyme, and bay leaves in an 8-quart stockpot. Remove vegetables and chicken from broiler pan, and place in stockpot. Carefully discard the drippings from broiler pan, leaving browned bits. Place broiler pan on stovetop; add 4 cups of water. Bring to a boil over medium-high heat. Reduce heat; simmer 10 minutes, scraping the bottom to loosen the browned bits.

  • Pour contents of broiler pan into stockpot. Add remaining 12 cups of water, and bring to a boil over medium-high heat. Reduce heat, and simmer 1 1/2 hours.

  • Strain stock through a fine sieve into a large bowl. Reserve chicken for another use; discard remaining solids. Cover and chill stock for 8 hours. Skim solidified fat from surface of broth, and discard.

Nutrition Facts

31 calories; calories from fat 32%; fat 1.1g; saturated fat 0.3g; mono fat 0.4g; poly fat 0.2g; protein 4.7g; carbohydrates 0.4g; fiber 0.1g; cholesterol 15mg; iron 0.3mg; sodium 19mg; calcium 4mg.
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