Chicken Stock
Created by QueenBea on February 21, 2012
- Servings: 12
- Prep Time: 15m
- Cook Time: 4h
- Recipe #4714
Ingredients
- 2 pounds chicken (pieces, bone-in)
- 2 carrots, rough chopped
- 2 celery stalks, rough chopped
- 2 yellow onions (halved, skin on)
- 8 cloves garlic, crushed
- 6 sage leaves
- 2 bay leaves
- 20 peppercorns
- Salt to taste
- Water to cover
How to Make
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Step 1: Place all ingredients in a large pot and bring to a boil.
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Step 2: Reduce heat to medium-low and simmer lightly for 4 hours or more adding water as needed to keep everything just covered with liquid.
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Step 3: Skim off the foam as needed.
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Step 4: Check for seasoning and allow to cool completely then refrigerate overnight to harden the fat.
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Step 5: Remove the hardened fat and pour into airtight containers to freeze.
Nutritional Facts
- Serving Size: 1 (139.6 g)
- Calories 102
- Total Fat - 1.8 g
- Saturated Fat - 0.5 g
- Cholesterol - 181.4 mg
- Sodium - 74.3 mg
- Total Carbohydrate - 6.8 g
- Dietary Fiber - 2 g
- Sugars - 2.7 g
- Protein - 14.4 g
- Calcium - 55.7 mg
- Iron - 2.4 mg
- Vitamin C - 7.8 mg
- Thiamin - 0.1 mg