Basic Chicken Stock Recipe


Nutrition

Cal/Serving: 17
Daily Value: 1%
Servings: 4

Low-Carb, Low-Sodium
Low-Fat-Abs, Sugar-Conscious, Paleo, Dairy-Free, Gluten-Free, Wheat-Free
Fat1g1%
Saturated0g0%
Carbs0g0%
Fiber0g0%
Sugars0g0%
Protein2g3%
Cholesterol4mg1%
Sodium21mg1%
Calcium1mg0%
Magnesium0mg0%
Potassium9mg0%
Iron0mg1%
Zinc0mg0%
Vitamin A214IU4%
Vitamin C0mg0%
Thiamin (B1)0mg0%
Riboflavin (B2)0mg0%
Niacin (B3)0mg0%
Vitamin B60mg0%
Folic Acid (B9)1µg0%
Vitamin E0mg0%
Vitamin K1µg1%
Fatty acids, total monounsaturated0g0%
Fatty acids, total polyunsaturated0g0%
Have a question about the nutrition data? Let us know.

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Basic Chicken Stock
Arthur Bovino

Chicken stock is a fantastic and flavorful substitute for water when preparing quinoa, rice or couscous or for adding richness and depth to sauces. The next time you make chicken for dinner, instead of giving the bones to the dog, throw them in a pot and make this simple and easy recipe. You can also substitute duck or rabbit bones for chicken bones. (Rabbit makes a particularly flavorful stock.)

5
Ratings8

INGREDIENTS

  • 3 pounds chicken bones with bits of meat and skin attached
  • 1 large onion, coarsely chopped
  • 2 carrots, coarsely chopped
  • 1 stalk celery, coarsely chopped
  • 1 leek, white part only, coarsely chopped
  • 1 bay leaf

DIRECTIONS

In a large pot, combine all of the ingredients and cover completely with cold water. Cover pot and bring to a boil over high heat.

Then uncover, reduce heat to low, and simmer for 2 ½ hours, checking occasionally, to skim any foam that forms on the surface.

Strain stock and discard any solids. Rinse out the pot, then return stock to it and simmer for about 30 minutes longer.

Cool to room temperature, and then refrigerate for up to 3 days or freeze in several containers for later use. (Can be kept for up to 6 months in the freezer).

Recipe Details

Servings: 4

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