Chicken Stock

Chicken Stock
Chicken Stock requires approximately 14 hours and 30 minutes from start to finish. This recipe serves 10. This main course has 415 calories, 34g of protein, and 27g of fat per serving. This recipe covers 21% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, and primal diet. If you have leek, water, thyme, and a few other ingredients on hand, you can make it.

Instructions

1
Watch how to make this recipe.
2
Place chicken, vegetables, and herbs and spices in 12-quart stockpot. Set opened steamer basket directly on ingredients in pot and pour over water. Cook on high heat until you begin to see bubbles break through the surface of the liquid. Turn heat down to medium low so that stock maintains low, gentle simmer. Skim the scum from the stock with a spoon or fine mesh strainer every 10 to 15 minutes for the first hour of cooking and twice each hour for the next 2 hours.
Ingredients you will need
VegetableVegetable
Whole ChickenWhole Chicken
SpicesSpices
HerbsHerbs
StockStock
WaterWater
Equipment you will use
Steamer BasketSteamer Basket
SieveSieve
PotPot
3
Add hot water as needed to keep bones and vegetables submerged. Simmer uncovered for 6 to 8 hours.
Ingredients you will need
VegetableVegetable
WaterWater
4
Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids. Cool immediately in large cooler of ice or a sink full of ice water to below 40 degrees.
Ingredients you will need
WaterWater
CoolerCooler
StockStock
IceIce
Equipment you will use
SieveSieve
PotPot
5
Place in refrigerator overnight.
6
Remove solidified fat from surface of liquid and store in container with lid in refrigerator for 2 to 3 days or in freezer for up to 3 months. Prior to use, bring to boil for 2 minutes. Use as a base for soups and sauces.
Ingredients you will need
BaseBase
DifficultyExpert
Ready In14 hrs, 30 m.
Servings10
Health Score10
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