Chicken Stock Recipe

Chicken Stock Recipe

Original Yield: 14 servings

Ingredients

• 4 pounds chicken
• 7 cups water
• 1 large onion, halved
• 3 stalks celery
• 3 carrots, cut into 2-inch pieces
• 1 bay leaf
• 1 teaspoon grated fresh ginger
• Salt to taste

Directions

1. Place the chicken in a large pot over high heat. Add water to cover the chicken and bring to a boil.
2. Once boiling, reduce the heat to medium-low and let the chicken simmer for 1 hour.
3. After 1 hour, remove the chicken from the pot. Leave the water in the pot to continue simmering.
4. Allow the chicken to cool, then remove the skin and bones from the meat. Set the meat aside for later use.
5. Return the skin and bones back to the pot with the remaining water.
6. Add the halved onion, carrots, celery, bay leaf, grated ginger, and salt to the pot.
7. Let the mixture simmer for 3 to 4 hours, stirring occasionally.
8. After simmering, strain the stock and allow it to cool, uncovered.
9. Use the cooked chicken meat for soups, salads, sandwiches, or any other dishes where you need cooked chicken.
10. Once the stock has cooled and been defatted, either use it immediately or freeze it for later use. I recommend freezing the stock in one-cup portions, which can be used as a replacement for water when cooking rice, vegetables, or making gravy.

Nutrition Facts (per serving)

• Calories: 252
• Total Fat: 14g (18% DV)
• Saturated Fat: 4g (21% DV)
• Cholesterol: 87mg (29% DV)
• Sodium: 101mg (4% DV)
• Total Carbohydrate: 3g (1% DV)
• Dietary Fiber: 1g (3% DV)
• Total Sugars: 1g
• Protein: 27g (53% DV)
• Vitamin C: 2mg (2% DV)
• Calcium: 25mg (2% DV)
• Iron: 1mg (6% DV)
• Potassium: 345mg (7% DV)

Note: The nutritional information is based on a 2,000 calorie diet. Your daily values may vary depending on your individual calorie needs.

If you're following a medically restrictive diet, consult with your doctor or registered dietitian before preparing this recipe.