Grandma’s Homemade Chicken Stock
279kcal
Ingredients
- 5 pound whole roasting chicken or equal amount of bone-in, skin-on chicken pieces
- 4 medium carrots each cut into 3 pieces
- 3 medium celery stalks each cut into 3 pieces
- 2 large onions unpeeled, cut in half
- 1 large garlic head unpeeled, cut in half (optional)
- 6 sprigs fresh parsley
- 6 sprigs fresh thyme
- 2 whole Bay Leaf
- 1 tbsp kosher salt
- 1 tbsp black peppercorns
Equipment
- Ever Sharp Chefs Knife
Instructions
- Place chicken and all other ingredients into large (16 quart) stockpot. Add 6 quarts water. Bring to a boil, then reduce heat to simmer. Cook partially covered for 1-1/2 to 2 hours, until the chicken is fully falling off the bones. As it cooks, skim off foam or impurities off the top.
- Set aside until slightly cooled. Remove as many solids as possible with tongs and discard. Strain the remaining liquid through a sieve and throw away any remaining solids.
- Transfer liquid to storage contains. Cover and refrigerate up to one week or label and freeze for up to 3 months.
Nutrition
Serving1quartCalories279kcalCarbohydrates11gProtein20gFat17gSaturated Fat5gCholesterol95mgSodium1272mgPotassium448mgFiber3gSugar4gVitamin A7895IUVitamin C12mgCalcium50mgIron2mg