- Calories 28
- Fat 1.1g
- Satfat 0.3g
- Monofat 0.3g
- Polyfat 0.3g
- Protein 3.6g
- Carbohydrate 0.7g
- Fiber 0.1g
- Cholesterol 15mg
- Iron 0.2mg
- Sodium 23mg
- Calcium 12mg
Chicken Stock
Nothing quite beats the taste of homemade Chicken Stock. Homemade stock takes little effort to prepare, and the rewards add a bounty of flavor to your favorite recipes.
How to Make It
Combine all ingredients in a 12-quart stockpot. Bring to a boil over medium-high heat. Reduce heat to low; simmer 4 hours, skimming and discarding foam as needed. Strain through a cheesecloth-lined colander into a large bowl; discard solids. Cool stock to room temperature. Cover and refrigerate 6 hours or overnight. Skim fat from surface; discard fat.
Yes, this is normal. I make chicken and beef stock all the time. Don't worry about it. I freeze it and once you thaw and heat it up, it will be so much better than any canned broth - trust me. And it is much more healthful too.
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