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US Customary
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Homemade Chicken Stock
A good homemade chicken stock will take your dishes to another level and fill your home with a most delicious aroma!
Course
all
Cuisine
All
Keyword
bone broth, chicken broth, Homemade chicken stock
Prep Time
15
minutes
minutes
Cook Time
3
hours
hours
Total Time
3
hours
hours
15
minutes
minutes
Servings
5
cups
Calories
340
kcal
Author
Nicole Shroff
Equipment
Stockpot
Large Strainer
Ingredients
1
chicken
skin removed, cut into 4 pieces
1
stick
celery
diced small
1
medium
carrot
diced small
1
small
onion
diced small
2
bay leaves
a few sprigs
thyme
salt and pepper to taste
8
cups
water
cold
Metric
-
US Customary
Instructions
In a large saucepan, add all the ingredients and cover with water till ingredients are fully submerged.
Bring to a boil, then turn the heat as low as it will go and simmer for 3 hours.
Strain the stock using a fine mesh strainer.
Notes
Chicken stock will keep in a sealed container for up to 3 days in the fridge.
Freeze in ice cube trays, the same day.
For a speedier chicken stock, use a pressure cooker/ instant pot - the chicken stock will taste just as good!
A reduced stock has a richer more intense flavour, so after a while stop add more water and allow it to reduce.
For a flavoursome sauce: Add a little cream to chicken stock for a smooth and delicious sauce over steak or grilled meats.
For a tasty chicken noodle soup: Add boiled noodles and garnish with sliced scallions.
Nutrition
Calories:
340
kcal
|
Carbohydrates:
3
g
|
Protein:
29
g
|
Fat:
23
g
|
Saturated Fat:
7
g
|
Cholesterol:
114
mg
|
Sodium:
122
mg
|
Potassium:
368
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
2287
IU
|
Vitamin C:
4
mg
|
Calcium:
27
mg
|
Iron:
1
mg