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.

David Bonom
Recipe by Cooking Light

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Recipe Summary

hands-on:
30 mins
total:
12 hrs
Yield:
Serves 20 (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

28 calories; fat 1.1g; saturated fat 0.3g; mono fat 0.3g; poly fat 0.3g; protein 3.6g; carbohydrates 0.7g; fiber 0.1g; cholesterol 15mg; iron 0.2mg; sodium 23mg; calcium 12mg.