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Chicken Stock

Recipe By: N. Jay Sorensen, RD

Yield: 4 quarts     Preparation Time: 0:15

Categories: Sauces, Stocks and Accompaniments

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  2            pounds raw and/or cooked chicken bones and scraps

  ½           cup onion -- chopped

  ½           cup carrot -- chopped

  ½           cup celery -- chopped

  4            quarts water

  1            each bay leaf

  2            teaspoons salt

  1            teaspoons black peppercorns

 

In a large stock pot ( 8 or 10 quart), add chicken, onion, carrot, and celery. Add water to cover by 1-inch. Season with bay leaf, salt, and pepper. Bring to a boil and simmer for 1 hour or more. Strain broth and discard solids. Broth can be covered and refrigerated for up to 2 days or frozen for 3 months.