How to Make Chicken Stock
Learn how to make chicken stock and save money from the store bought version. This is much better and packed with a ton of flavor. You will love it!
Servings: 2 quarts
Cost: $15.06, $7.53 per quart
Ingredients
- 1 entire cooked or raw chicken
- 3-4 carrots carrots
- 1 large onion
- 4-5 stalks of celery
- 1 tsp. salt
- ½ tsp. pepper
- 4 bulbs crushed garlic
Instructions
- Place the chicken, carrots, onion, celery, salt, pepper, and garlic in a large stockpot. Add enough water to completely cover the chicken and vegetables, about 4 quarts.
- Bring to a boil. Skim off any foam that rises to the surface, then reduce the heat to a simmer. Cover and simmer for 1 hour.
- Remove the chicken from the pot. Once cool enough to handle, remove the meat and reserve it for another recipe.
- Return the chicken bones and skin to the pot. Simmer for 3–4 hours, skimming the surface as needed.
- Remove from the heat and skim off any excess fat. Strain the stock through a fine-mesh sieve or cheesecloth and discard the solids.
- Allow the stock to cool, then transfer it to airtight containers or freezer bags.
- Refrigerate for up to 3 days or freeze for up to 3 months.
Notes
Yield: About 2 quarts.
Nutrition
Calories: 883kcal | Carbohydrates: 15g | Protein: 72g | Fat: 58g | Saturated Fat: 16g | Cholesterol: 286mg | Sodium: 1294mg | Potassium: 1114mg | Fiber: 4g | Sugar: 7g | Vitamin A: 15855IU | Vitamin C: 16mg | Calcium: 90mg | Iron: 4mg
