Low-Fat Chicken Stock

Low-Fat Chicken Stock
Low-Fat Chicken Stock

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 1

    (3-pound) chicken

  • 16

    cups water

  • 1

    large onion cut into 1-inch pieces

  • 3

    medium carrots cut into 3-inch pieces (about 1/2 pound)

  • 3

    celery stalks cut into 1-inch pieces

  • 1

    tablespoon black peppercorns

  • 1

    tablespoon dried thyme

  • 2

    bay leaves

  • 1

    large garlic clove

Directions

Remove and discard giblets and neck from chicken. Rinse under cold water; pat dry. Trim excess fat. Place chicken, 16 cups water, and remaining ingredients in a large Dutch oven or stockpot; bring to a boil. Cover, reduce heat, and simmer 2 hours. Remove chicken; let cool. Remove and discard skin. Remove chicken from bones; shred with 2 forks to measure about 3 cups meat, reserving meat. (Store chicken in an airtight container in refrigerator; reserve to use in soup or for other uses.) Strain broth through a paper towel-lined sieve into a large bowl; discard solids. Cover and chill stock overnight. Skim solidified fat from surface of stock; discard. Stock may be frozen in airtight containers for up to 3 months.

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