Rating: 4 stars
10 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
  • 10 Ratings

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Credit: Christopher Baker

Recipe Summary

total:
3 hrs
hands-on:
5 mins
Yield:
Makes 12 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot, combine the chicken, celery, carrots, onions, parsley, peppercorns, bay leaves, and 16 cups water. Bring to a boil, reduce heat, and simmer, partially covered, for 2 hours, occasionally skimming off and discarding any foam that rises to the top.

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  • Strain the stock through a fine-mesh sieve and discard the solids. Let cool completely, then skim off and discard any fat that rises to the top. The stock can be refrigerated for up to 4 days or frozen for up to 3 months.

Nutrition Facts

69 calories; fat 3g; saturated fat 1g; cholesterol 28mg; sodium 27mg; protein 9g; iron 1mg; calcium 11mg.
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