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Nutrition Facts
Serving Size 1 cups 418g Recipe makes 11 cups) The following items or measurements are not included below: 4 black peppercorns
Calories 279
Calories from Fat 173		(62%)
Amount Per Serving		%DV
	Total Fat 19.3g	29%
	Saturated Fat 5.5g	27%
	Monounsaturated Fat 8.1g
	Polyunsaturated Fat 4.2g
	Trans Fat 0.0g
Cholesterol 88mg		29%
Sodium 153mg		6%
Potassium 328mg		9%
Total Carbohydrate 4.1g		1%
	Dietary Fiber 0.8g	3%
	Sugars 1.6g
Protein 21.3g		42%
how is this calculated?

Basic Chicken Stock

Recipe #328649 | 3½ hours | 15 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: breezermom
Oct 3, 2008

I make this every couple of months to have chicken stock/broth on hand for recipes. I can use the cooked chicken for recipes, and all the sodium and preservatives are eliminated from my chicken stock. The smell in your house while this is cooking will make you hungry! It smells wonderful. For convenience, I freeze the stock into ice cube trays and then put them into freezer bags. 5 to 6 cubes is equal to one cup. The stock will be good in the freezer for about 6 months.

11 cups (change servings and units)

Ingredients

1 roasting chicken, about 6 pounds, cut into 8 pieces, giblets reserved
12 cups water
2 medium yellow onions, quartered
3 medium carrots, peeled and thinly sliced
4 whole garlic cloves
2 whole bay leaves
6 sprigs parsley
1 teaspoon dried rosemary
4 black peppercorns
1/4 teaspoon salt

Directions

1
Place the chicken and giblets (except the liver) in a large stockpot. Add the water and bring to a boil, uncovered, over high heat, skimming off all scum.
2
Adjust the heat so that the water still bubbles gently, then add the remaining ingredients. Simmer, uncovered, for 3 hours, occasionally skimming off the scum.
3
Pour all through a large colander or sieve set over a very large heatproof bowl. Save the chicken to use in soups, salads, sandwiches, etc. Discard the other solids. Let the stock cool. Cover it with plastic food wrap, and place in the refrigerator overnight.
4
In the morning, uncover the stock and discard the fat that has solidified on the top, then ladle the stock into ice cube trays for freezing. Once frozen, store in freezer bags and use in recipes!

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Featured Reviews for This Recipe

From: bluemoon downunder

On Apr 16, 2009

A deliciously flavoursome stock that's so very easy to make and that I am confident will enhance the flavour of all the recipes I use it in. And it's great knowing that it contains no chemicals! I made this yesterday, as I was planning to use it in making breezermom's Cure My Cold! Chicken Soup. After it had come to the boil, I simply transferred everything into a crockpot and cooked it on low for about 8 hours. Thank you, smellyvegetarian, for assuring me that my guesstimate re-time was fine! I just love the put-on-and-forget-about-it element in using a crockpot for a recipe such as this, though the wonderful aromas as it bubbled away made forgetting it was cooking impossible! I only departed from the recipe in a few minor details: I doubled the garlic, added a leek and also added some dried rosemary and sage to the other herbs. All regular additions for me in many recipes. I'll certainly be making this regularly, breezermom. Thanks for sharing this wonderful recipe.

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From: smellyvegetarian

On Mar 17, 2009

I was initially wary that this stock recipe doesn't contain celery, but rest assured the flavor does NOT suffer for it. I was in and out all day so I threw everything in the crock pot and set it on low for about 7 1/2 hours, and it came out perfectly. I also coarsely chopped my veggies since I wasn't planning to use them again. I was especially pleased that, with a few moments of effort, I now have an entire freezer bag of chicken to use in recipes AND a delicious rich stock to boot. Thanks so much for posting! Made for Went to Market tag.

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