2002 Homemade Chicken Stock

By boandozzy

One cup equals 33 calories, trace fat (trace saturated fat), 1 mg cholesterol, 89 mg sodium, 6 g carbohydrate, 1 g fiber, 2 g protein.

Diabetic Exchanges: 1 vegetable.

Originally published as Homemade Chicken Stock in Light & Tasty December/January 2002, p61

Ingredients

• 1 whole chicken (3 pounds)
• 1 teaspoon vegetable oil
• 2 medium carrots, cut into chunks
• 1 medium onion, cut into chunks
• 3 sprigs fresh parsley
• 1 Spice Islands® Bay Leaf
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried rosemary, crushed
• 1/4 teaspoon whole peppercorns
• 2-1/2 quarts cold water
• 1 celery rib with leaves, cut into chunks

Details

Servings 8
Preparation time 10mins
Cooking time 235mins
Adapted from tasteofhome.com

Preparation

Step 1

Cut chicken into parts, reserving back and neck. In a soup kettle, cook chicken breast halves in oil over medium heat until browned, about 5 minutes; remove and set aside. Cook remaining chicken pieces, including back and neck, in two batches until browned; set aside. In the same pan, saute the carrots and onion until onion is tender.

Place seasonings on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag.

Return chicken to the pan. Add cold water, celery and spice bag. slowly bring to a boil over medium-low heat. Reduce heat; simmer, uncovered, for 30 minutes. Skim foam. Remove chicken breast halves from pan. Remove meat from bones; return bones to pan. Refrigerate chicken breast meat for another use.

Simmer stock, uncovered, 3-4 hours longer. Strain; discard chicken, bones, vegetables and spice bag. Refrigerate for 8 hours or overnight. Remove fat from surface. Yield: about 2 quarts.