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Chicken Stock

Host Caitlin shows you how to make an easy chicken stock using the leftover bones from the roasted chicken recipe. You can use chicken stock to cook pasta, make soups, make sauces...the options are endless.
Ingredients
  Chicken bones 1⁄2 Kilogram, roasted
  Celery leaves 200 Gram, coarsely chopped
  Carrot 4 Medium
  Onion 200 Gram
  Parsley 1 Bunch (100 gm)
  Bay leaves 2
  Peppercorns 1⁄2 Tablespoon, cracked
  Salt 2 Teaspoon
Directions

GETTING READY
1.On a chopping board coarsely chop celery, carrots, onions and parsley.

MAKING
2.In a large boiling pot, put the chicken and pop in all the veggies and season with bay leaves and peppercorns.
3.Fill the pot up with enough water to submerge all the ingredients in and let it sit on the stove on medium high heat.
4.Once it comes to a boil, lower the heat and let it simmer for about 4 hours.
5.Strain the ingredients and put them into another pot retaining the stock, season with salt and stir well.

SERVING
6.Serve hot with some bread sticks or use, in your favorite recipe.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Global
Taste: 
Savory
Method: 
Simmering
Ingredient: 
Chicken
Restriction: 
High Protein
Preparation Time: 
10 Minutes
Cook Time: 
240 Minutes
Ready In: 
250 Minutes

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Average: 4 (2 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1243 Calories from Fat 518

% Daily Value*

Total Fat 58 g88.7%

Saturated Fat 18.5 g92.5%

Trans Fat 0.4 g

Cholesterol 310 mg103.3%

Sodium 8163.4 mg340.1%

Total Carbohydrates 65 g21.7%

Dietary Fiber 17.3 g69%

Sugars 26.2 g

Protein 121 g241.5%

Vitamin A 1007.7% Vitamin C 282.2%

Calcium 39.4% Iron 76.1%

*Based on a 2000 Calorie diet

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Chicken Stock Recipe Video