Chicken Stock

By Katecooks

Calories 28
Fat 1.1 g
Satfat 0.3 g
Monofat 0.3 g
Polyfat 0.3 g
Protein 3.6 g
Carbohydrate 0.7 g
Fiber 0.1 g
Cholesterol 15 mg
Iron 0.2 mg
Sodium 23 mg
Calcium 12 mg

Ingredients

• 15 black peppercorns
• 12 fresh parsley sprigs
• 10 fresh thyme sprigs
• 8 pounds chicken backs, necks, or wings
• 5 carrots, chopped
• 5 celery stalks, chopped
• 4 bay leaves
• 3 large onions, chopped
• 5 quarts cold water

Preparation

Step 1

1. Combine all ingredients in a 12-quart stockpot. Bring to a boil over medium-high heat. Reduce heat to low; simmer 4 hours, skimming and discarding foam as needed. Strain through a cheesecloth-lined colander into a large bowl; discard solids. Cool stock to room temperature. Cover and refrigerate 6 hours or overnight. Skim fat from surface; discard fat.