Low-Fat Chicken Stock

By Lv2Cook

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

Details

Servings 1

Preparation

Step 1

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.