Homemade Chicken Stock
Stocks (which are interchangeable with broths) are the base for many homemade soups and sauces. I used to always cook with store-bought chicken broth, but now there are several reasons why I prefer making it at home (using this recipe below that has been adapted from the Joy of Cooking).
Servings 16 cups
Ingredients
- 1 whole chicken (4-5 pounds), or a whole chicken in parts
- 16 cups water or just enough to cover chicken in pot
- 1 onion coarsely chopped
- 1 carrot no need to peel, coarsely chopped
- 1 stalk celery coarsely chopped
- 1 leaves bouquet garni See note
Instructions
- Combine the chicken and water in a large pot. Bring to a boil and then simmer gently for about 30 minutes. While it is simmering, occasionally skim off the impurities (whitish bubbly stuff that rises to the top) with a slotted spoon.
- Next add the chopped onion, carrot, celery and bouquet garni to the pot.
- Simmer for 3 hours uncovered, adding water as needed to cover the chicken.
- Strain stock through fine mesh or cheese cloth before storing in fridge or freezer.
When ready to use remove the white layer of fat off the top. Also when cooking with the stock don’t forget that this version has far less salt/sodium than the typical canned variety, so you may need to season to taste.
Notes
A bouquet garni is comprised of a small bunch of parsley, 8 sprigs fresh thyme, 1 bay leaf, and 2 or 3 celery leaves. It's tied together with cheese cloth or cotton twine.
We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Homemade Chicken Stock
Amount Per Serving
Calories 5
Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Cholesterol 1mg0%
Sodium 17mg1%
Potassium 29mg1%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 655IU13%
Vitamin C 0.8mg1%
Calcium 13mg1%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.