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Basic Chicken Stock

Yields1 Serving

 bones and scraps from 1 cooked chicken or turkey
 1/2 head garlic, unpeeled and smashed
 3 sticks celery, roughly chopped
 2 medium onions, roughly chopped
 2 large carrots, roughly chopped
 3 bay leaves
 6 whole black peppercorns
 about 1 gallon (or 16 cups) of cold water
 *enough water to cover everything by 1 inch - use more or less as needed
1

1. Wash hands with soap and warm water. Wash produce well and chop as directed.

2

2. Place all ingredients in a large pot and bring to a boil.

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3. Use a large spoon to skim off any foam, then turn down the heat to a simmer. Continue to simmer gently for 3-4 hours, skimming off foam as necessary.

4

4. Pour the finished stock through a mesh strainer into a large bowl or container. Discard solids.

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5. Allow to cool for about half an hour, then refrigerate uncovered. (Stock will cool faster if you divide it into several smaller containers.)

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6. After the stock has been in the refrigerator for 8 hours, scrape off the congealed fat on top and discard. Stock will keep in a sealed container in the refrigerator for about 3 days or in the freezer for 2-3 months.

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7. Heat to a boil before use.

Nutrition Facts

1 servings

Serving size

Serves 8

Amount per serving
Calories173
% Daily Value *
Total Fat 6g8%

Saturated Fat 15g75%
Cholesterol 61mg21%
Sodium 66mg3%
Total Carbohydrate 11g4%

Dietary Fiber 2g8%
Total Sugars 0g
Protein 21g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.