Chicken Stock Recipe

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Combine all ingredients in large stockpot. (Water should completely cover all ingredients. If not, add more water.) Bring to boil; simmer on medium-low heat 3 hours, skimming off foam with mesh strainer or large spoon as needed.
Simmer additional 2 hours, adding more water if needed to keep ingredients covered with water.
Strain stock through large fine-mesh strainer into another pan; discard strained solids. Place filled pan in sink filled with ice water. Cool stock completely before refrigerating until ready to use as desired.

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Food Facts

Simmering the stock for the additional 1 to 2 hours produces a richer flavored stock, which makes for the perfect base for using to prepare soups. If planning to use the stock for other types of recipes, such as pasta or rice dishes, stir-fries or vegetables, you can omit the final 2-hour simmering time.

Note

If you don't have enough bones to prepare this flavorful stock, just wrap the bones you have and freeze them until you have saved enough bones to prepare the stock as directed. A quick way to get more bones is to use the bones from a purchased rotisserie chicken.

Turkey Stock

Prepare using bones from your roasted turkey.

Servings

8 servings, 1 cup each

Nutritional Information

Serving Size 8 servings, 1 cup each
AMOUNT PER SERVING
Calories	30

Total fat	0g
Saturated fat	0g
Cholesterol	0mg
Sodium	430mg
Carbohydrate	7g
Dietary fiber	2g
Sugars	3g
Protein	0.8404g
% Daily Value
Vitamin A	120 %DV
Vitamin C	6 %DV
Calcium	2 %DV
Iron	2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.