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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 pot 1768g Recipe makes 1 pot) The following items or measurements are not included below: 10 peppercorns |
||
| Calories 2665 | ||
| Calories from Fat 1506 | (56%) | |
| Amount Per Serving | %DV | |
| Total Fat 167.4g | 257% | |
| Saturated Fat 47.8g | 239% | |
| Monounsaturated Fat 69.0g | ||
| Polyunsaturated Fat 36.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 828mg | 276% | |
| Sodium 14943mg | 622% | |
| Potassium 3545mg | 101% | |
| Total Carbohydrate 67.6g | 22% | |
| Dietary Fiber 11.5g | 45% | |
| Sugars 22.3g | ||
| Protein 214.1g | 428% | |
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Kittencal's Method for Chicken or Turkey Stock/Broth
By: KITTENCAL
Plan ahead this method takes 2 days to create the most richest flavorful stock, this is far better and cheaper than any canned broth, once you try this you will never purchase cans of broth again! --- this can be done either on a stove top or in a crockpot but start the stock firstly on the stove top then transfer to a crock pot --- the same method may be used for turkey stock use the carcass and leftover legs, thigh and wing bones from your roasted turkey in place of the chicken pieces, also save your carcass and bones from roasted chickens and freeze them to throw in the pot, roasted bones will produce a more yellow stock but uncooked chicken works just as well --- I freeze the cooled cooked broth in 2 or 4-cup plastic freezer containers and store in the freezer until ready to use, you may do a quick defrost in the microwave when needed --- yield depends on size of pot and how much water is used, use this broth to make the best tasting chicken soup, don't remove the skins from onions they add colour and taste to the stock adding in another onion won't hurt 
1 pot
Ingredients
- 4 lbs uncooked chicken pieces (bone and skin on, the more chicken pieces used the richer your stock will be, can use more than stat)
- 2 large onions, skin ON, and cut in large pieces
- 2 large unpeeled carrots, washed
- 2 large celery ribs, cut in half
- 10-12 peppercorns
- 1 head garlic, broken into cloves (can leave the skin on)
- 2 tablespoons salt (or to taste)
- cold water, to cover all ingredients
Directions
1
Wash the chicken pieces in cold water.2
Place in an extra large stock pot, along with all remaining ingredients.3
Fill with cold water to cover ingredients, and up to almost three quarters of the stock pot.4
Place on stove element; cover and bring to a full boil.5
Reduce heat; simmer and remove any fat or scum that is floating on top of the water.6
At this point you can transfer to a crockpot.7
Simmer on low heat for 5-6 hours for stove top (or 9-12 hours on LOW setting for a crockpot).8
Adjust salt to suit taste.9
After the 5-6 hours of simmering time turn off heat and allow the pot to sit until room temperature (with all ingredients still in the pot, DO NOT REMOVE!).10
Transfer the pot to the fridge (with all ingredients still in it), and let stay overnight.11
THE FOLLOWING DAY: Remove the pot from the fridge (mixture will be a jelly consistency).12
Remove any fat that has gathered on top.13
Heat again until just to a liquid (this will make it easier to strain).14
Remove all chicken pieces and strain in a large strainer, if desired you may strain again in a cheesecloth, but it is not necessary.15
Let cool completely and freeze in containers.
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Featured Reviews for This Recipe
From: Helen Hes
On May 17, 2008
Great stock, Kittencal. I used the carcass from a leftover roast chicken and a chicken frame from the butchers which I'd cooked briefly to colour and ended up with just over 3 litres of stock. A great basic recipe which will be made again and again. The only change I'll be making is to add a leek to the pot as well since I think it adds a wee bit more depth of flavour. Thanks so much for sharing!
From: Jeff #631750
On Apr 24, 2008
This recipe gets max points because it extracts maximum flavor from ingredients in any pantry. There just is no reason not to buy a celery, carrot, onion and garlic with every chicken you buy, for that day you're around the house vegging out when you can be making an outstanding base for easy gravies and soups.
From: Bergy
On Jan 9, 2006
I had a very dead chicken in the freezer - bought at a drop dead price several months ago - I thought it looked very sad and decided that a good rich chicken stock would be perfect to make this chickie smile - Your recipe makes a wonderful stock- I followed it to the letter and the result is 6 quarts of beautiful stock with cicken bits in it for truely pennies - Into the freezer Thanks Kittencal I'll be thinking of you on many a cold rainy/snowy day as I make this into many gourmet soups
From: HeatherDiane
On Mar 27, 2006
I used a rotisserie chicken carcass to make this broth and it turned out great! I especially liked how easy it was to throw it all together - no peeling, no chopping. I think it took me a total of five minutes to get it all in the pot. I used this stock for Mizz Nezz's Chicken Vegetable Soup and I can easily say that it was the best homemade chicken soup I have ever made - better than my mom's even! Sorry, mom! Thanks, Kittencal - I will be doing this with all of my chickens from now on, and I'll probably try it after Thanksgiving next year. Guess I'll need a bigger pot, though!
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