Chicken Stock

Name: Chicken Stock
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 4
Cuisine: Global
Ingredients: 1 medium carrot, cut up; 1 medium stalk celery with leaves, cut up; 1 kilograms cut-up whole chicken; 1 sprig fresh parsley; 1 small onion, cut up; 1 teaspoons pepper; 1 teaspoon salt; 1 liters cold water

Chicken Stock requires roughly 1 hour and 25 minutes from start to finish. Watching your figure? This gluten free, dairy free, and primal recipe has 751 calories, 64g of protein, and 51g of fat per serving. This recipe covers 28% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up carrot, pepper, onion, and a few other things to make it today. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert.

Instructions

In 4-quart Dutch oven or stockpot, place chicken.

Ingredients you will need

Whole Chicken

Equipment you will use

Dutch Oven

Add remaining ingredients; heat to boiling. Skim foam from broth; reduce heat. Cover; simmer about 45 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).

Ingredients you will need

Whole Chicken

Broth

Juice

Bone

Carefully remove chicken from broth by placing wooden spoon into cavity and lifting with fork or tongs. Cool chicken about 10 minutes or just until cool enough to handle. Strain broth through fine strainer; discard vegetables.

Ingredients you will need

Vegetable

Whole Chicken

Broth

Equipment you will use

Wooden Spoon

Sieve

Tongs

Remove skin and bones from chicken.

Ingredients you will need

Whole Chicken

Cut chicken into 1/2-inch pieces. Skim fat from broth. Use broth and chicken immediately, or cover and refrigerate broth and chicken in separate containers up to 24 hours or freeze up to 6 months.

Ingredients you will need

Whole Chicken

Broth