Great Chicken Stock

chicken stock in a jar and in a large bowl with a large spoon inside the bowl.

The premise of a decent soup is typically a decent stock. When you realize how to make a decent stock, you can utilize it for a practically interminable assortment of soups. This is a formula I use for chicken stock that is anything but difficult to make and tastes delectable. I as a rule make extra and freeze what I don’t use.

Try not to feel obliged by the fixings and sums recorded in this formula. You can utilize different spices for an alternate flavor. You could include ginger strips and lemongrass for an Asian flavor. Simply let your creative mind go out of control.

chicken stock in a jar and in a large bowl with a large spoon inside the bowl.

Great Chicken Stock

Yield: 6 cups of stock
Prep Time: 25 minutes
Cook Time: 3 hours
Additional Time: 10 minutes
Total Time: 3 hours 35 minutes

The premise of a decent soup is typically a decent stock. When you realize how to make a decent stock, you can utilize it for a practically interminable assortment of soups.

Ingredients

  • 1 Whole Chicken, about 3 pounds
  • 8 cups of water
  • 2 carrots, cut into 2-inch pieces
  • 2 stalks of celery, cut into 2-inch pieces
  • 1 medium onion, cut into large chunks
  • 2 cloves of garlic, crushed
  • 2-3 sprigs of parsley
  • 1-2 sprigs of sage
  • 2 sprigs of rosemary
  • 2 sprigs of thyme
  • 2 tsp. salt

Instructions

  1. Cut the chicken up into pieces.
  2. Put the chicken, and the rest of the ingredients into a large kettle, and bring to a boil.
  3. Reduce the heat to medium-low, and simmer for 3 hours.
  4. Remove the chicken, and place it in a bowl to cool.
  5. Pour the stock through a colander lined with cheesecloth, and chill.
  6. When the chicken has cooled enough to handle, remove the skin and the bones, and freeze or refrigerate the chicken for another use.
  7. Skim the fat off of the stock, and refrigerate, freeze, or use immediately.

Notes

You don't have to use an entire chicken either. You can purchase the bone-in chicken bosoms, and evacuate the bones before cooking. At that point simply put the bones in a plastic pack, and put them into the cooler. At that point when you're prepared to make the stock, simply take the bones out and use them in the stock.

Nutrition Information:
Yield: 1Serving Size: 1
Amount Per Serving:Calories: 1550Total Fat: 83gSaturated Fat: 23gTrans Fat: 0gUnsaturated Fat: 50gCholesterol: 526mgSodium: 5362mgCarbohydrates: 27gFiber: 9gSugar: 10gProtein: 167g

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When you’ve figured out how to make this chicken stock, you can utilize it as a reason for a wide range of soups… chicken noodle soup, cream of chicken soup, nutty spread soup… once more, simply let your creative mind go out of control with it, and appreciate!

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