By: Brett Gacutan
Recipe Information
Total Time: 15 minutes active, 60 minutes total
Servings: 10 (8-10 cups)
Making your own stock can seem daunting, but the extra flavor and cost savings of this easy stock make it so worthwhile.
Ingredients
- 1 whole chicken carcass
- 1 medium yellow onion
- 3 small carrots
- 2 celery stalks
- 1 medium leek
- 1 fresh garlic bulb, cut in half crosswise
- 1 tablespoon whole black peppercorns, lightly crushed
- Pinch of salt
- Small bunch of thyme
- 1 handful of parsley
- 2 bay leaves
- Water
Preparation
- Place chicken carcass in a 1 gallon stock pot.
- Roughly chop onion, carrot, celery and leek to about the same size and add to the stock pot. Add all remaining ingredients and cover with cold water to about 1-2 inches above the level of the ingredients. Bring to a boil and remove any frothy residue or fat that rises to the surface. Simmer for about 30-45 minutes, skimming as necessary.
- Strain through a fine strainer, reserve the stock and discard the cooked vegetables and chicken.
Serving Suggestion
Use chicken stock in place of water when making soups, rice and sauces for added flavor.
Nutritional Information
48 calories, 0 g. fat, 2 mg. cholesterol, 43 mg. sodium, 9 g. carbohydrate, 2 g. fiber, 2 g. protein
