Chicken Stock

Name: Chicken Stock
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 3 bay leaves; 1 Tbsp black peppercorns; 2 carrots, cut into 2-inch-thick pieces; 2 kilograms chicken (broiler-fryer); 6 garlic cloves, sliced; 1 medium onion, unpeeled and quartered; 10 parsley sprigs; 1 teaspoon salt; 2 liters water

Chicken Stock is a gluten free, dairy free, and primal main course. This recipe covers 27% of your daily requirements of vitamins and minerals. One serving contains 596 calories, 50g of protein, and 40g of fat. This recipe serves 6. Head to the store and pick up water, parsley sprigs, carrots, and a few other things to make it today. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Combine first 8 ingredients in a large Dutch oven; add water. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, 40 minutes or until chicken is done.

Ingredients you will need

Whole Chicken

Water

Equipment you will use

Dutch Oven

Remove chicken from cooking liquid; cool.

Ingredients you will need

Whole Chicken

Remove meat from bones, and reserve for use in the following recipes. Return bones to cooking liquid; stir in vinegar, if desired. Partially cover and simmer 1 hour.

Ingredients you will need

Vinegar

Meat

Strain the stock through a sieve into a large bowl, and discard the solids. Cover and chill the stock for 8 hours. Skim the solidified fat from the surface of the stock, and discard.

Ingredients you will need

Stock