Directions:
- Place a whole chicken in a large pot of water with a large amount of water with washed (no need to peel) large carrots cut into managable pieces, a large onion, quartered (also not peeled - the peels seem to add more color and taste to the stock), 6 or 8 stalks of celery with their tops, also cut into managable pieces, a bunch of parsley, (you can leave it whole too) a head of seperated, unpeeled garlic cloves, a few bay leaves, 10 or 12 whole peppercorns and whatever else stikes my fancy at the time that seems as tho it might work with a chicken stock.
- Also could add a turnip, shallots or anything else that will work that is in your fridge, and needs to be used up.
- Bring to a boil, cover and simmer to get all the flavor out of your herbs and vegetables. It could take a couple of hours to get every little bit of flavor. Drain into a colander (make sure you have something under it to catch the stock. Missing this step can be frustrating; to smell it cooking for so long, look forward to a delicious stock and then dump it down the drain because you forgot to place a container under the colander).
- Return the stock to the pan and simmer to reduce the stock and enrich the flavor.
- You can add salt if you like, but I don't usually because I will probably salt whatever I will make with the broth. I don't think you will miss it.
- The vegetables and herbs season the stock up nicely.
- Never toss a turkey carcass without treating it as a stock option.
- Break it up to fit if you have to, but never throw it away without making a delicious stock out of it first.
- Turkey stock makes a delicious soup or stuffing seasoning as a side dish to chicken or base for a gravy.
- Making stock isn't hard, but it is a little time consuming because of the long cook time.
- The working part is easy because you don't have to peel anything.
- The peels are good for the stock and leave lots of good things behind like vitamins.
- What you throw away has all the good stuff simmered out of and into your broth. (This is the reason I cringe when someone is going to boil their meat before grilling. What a waste of wonderful flavor to be poured down the drain).
- Try it sometime on a day off when you have a few hours to make the stock.
- I have heard of making it in a crockpot, but I can't imagine doing so because of all the stuff you add to the pot.
- My crockpot just would not be big enough, but my stock pan is great and makes a decent amount of stock.
- I can get 2 - 1 gallon size freezer bags out of one chicken.
- It makes the best chicken soup, but use fresh chicken and vegetables because those make the best tasting stock.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 9.3 Kcal (39 kJ) | ||
| Calories from fat | 2.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.3g | 0% | |
|---|---|---|---|
| Cholesterol | 19.65mg | 7% | |
| Sodium | 5.78mg | 0% | |
| Potassium | 17.1mg | 0% | |
| Total Carbs | 0.15g | 0% | |
| Protein | 1.35g | 3% | |
| Vitamin C | 1.2mg | 2% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 0.5mg | 3% | |
| Calcium | 0.8mg | 0% | |
| Amount Per 100 g | |||
| Calories | 124 Kcal (519 kJ) | ||
| Calories from fat | 36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4g | 0% | |
|---|---|---|---|
| Cholesterol | 262mg | 7% | |
| Sodium | 77mg | 0% | |
| Potassium | 228mg | 0% | |
| Total Carbs | 2g | 0% | |
| Protein | 18g | 3% | |
| Vitamin C | 16mg | 2% | |
| Vitamin A | 3mg | 8% | |
| Iron | 6mg | 3% | |
| Calcium | 10mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Sweet Pickled Garden Vegetables
Assorted fresh vegetables , such as kirby cucumbers, baby... and 7 more.. -
Fried Chicken
Fryer, cut up, Salt and pepper, Evaporated milk, Water and 2 more.. -
Chicken Rice Bake
Fryer, cut in pieces, Flour, Oil, Water, Rice, Milk and 4 more.. -
Chicken Ole!
Broiler-fryer chickens, quartered (i use cut up breasts a... and 9 more.. -
Batter-Fried Chicken
Cut up broiler-fryer chickens, Pancake mix, Salt, Water and 1 more.. -
Chicken and Rice Dinner
Broiler/fryer chicken (3-1/2 to 4 lb), cut up and 9 more.. -
Ham and Stuffing Bake
Herb seasoned stuffing mix, crushed and 9 more.. -
Stuffing Shells
Herb seasoned stuffing mix and 2 more.. -
Lavender Herb Tea
Dried lavender flowers, Dried chamomile and 2 more.. -
Dijon Chicken
Dijon mustard, Water and 2 more..
Also Try
-
-
Homemade Chicken Stock (Harry Caray's)
Olive oil, Chicken bones (backs , necks, breast plates) and 6 more.. -
-
-
-
-
-
-
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
