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Classic Chicken Stock Recipe
|Olive oil||1 Tablespoon|
|Onions||2 , peeled and cut into large dice|
|Carrot||1 , peeled and cut into large dice|
|Celery||1 , cut into large dice|
|Fresh thyme sprigs||3|
|Fresh parsley sprigs||3|
|Bay leaf||1 Small|
|Black peppercorns||1 Teaspoon|
|Water||1 Quart (To Cover)|
Serving size: Complete recipe
Calories 5887 Calories from Fat 3135
% Daily Value*
Total Fat 348 g535.2%
Saturated Fat 97.1 g485.5%
Trans Fat 0 g
Cholesterol 2009.9 mg
Sodium 2038.3 mg84.9%
Total Carbohydrates 40 g13.2%
Dietary Fiber 8.2 g32.9%
Sugars 15.3 g
Protein 612 g1224.8%
Vitamin A 279.8% Vitamin C 66.5%
Calcium 46.7% Iron 146.2%
*Based on a 2000 Calorie diet
Keep refrigerated until used.
Bring a large saucepot to medium heat; add oil.
Add onions, carrots and celery; saute for 5 minutes or until onions are transparent.
Add chicken carcasses, thyme, parsley, bay leaf, peppercorns and water to cover.
Bring to a boil; reduce heat and simmer about 1 hour, skimming surface as necessary.
Remove pan from heat.
Place a strainer in an empty container to hold a large amount of liquid.
Pour mixture into strainer and strain.
Skim off any surface fat.