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A homemade chicken stock recipe, there’s nothing quite like it. It does take a long time to simmer, but the procedure is really quite simple.
Ingredients
- 3 pounds chicken necks and backs
- 1 large onion, skin on, sliced into 6 segments
- 2 carrots, cut into chunks
- 1 stalk celery, cut into chunks
- 2 cloves garlic, peeled
- 4 sprigs chopped fresh thyme
- 1 bay leaf
- 3 quarts cold water
Directions
Step 1
Combine chicken, onion, carrots, celery, garlic, thyme, and bay leaf in a large stockpot; pour water into the pot. Bring to a gentle simmer over medium-low heat, being careful not to let the mixture come to a boil. Once simmering, skim off any foam or impurities that accumulate on the surface of the water and reduce the heat to low.
Step 2
Gently simmer the mixture on low for 12 hours, skimming off any foam as needed.
Step 3
Remove stockpot from heat and let cool for 1 hour.
Step 4
Pour stock through a fine strainer and transfer to food-safe containers.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 81 | |
| % Daily Value * | |
| Total Fat5g | 6% |
| Saturated Fat1g | 7% |
| Cholesterol20mg | 7% |
| Sodium36mg | 2% |
| Total Carbohydrate2g | 1% |
| Dietary Fiber1g | 2% |
| Total Sugars1g | |
| Protein7g | |
| Vitamin C2mg | 10% |
| Calcium20mg | 2% |
| Iron0mg | 2% |
| Potassium104mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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