Homemade Chicken Stock | Recipes

Homemade Chicken Stock

Recipe - Godley #721

2021 Sept Oct CC_Homemade Chicken Broth_HR_600x360.jpg

Homemade Chicken Stock

Servings12

Cook Time270 Minutes

Calories230

Ingredients

1 leftover rotisserie chicken (bones and skin)

8 sprigs thyme

2 celery sticks, quartered

2 carrots, quartered

2 bay leaves

1 yellow onion, peeled and quartered

1 Tbs peppercorns

1 bunch parsley stems, tied with twine

5 quarts water

Directions

Using a 6-quart stockpot, combine all the ingredients. Cover the pot, and bring to a boil. Reduce to a simmer, and cook for 4 hours. Do not stir. Occasionally, skim the top with a spoon to remove fat and scum. When ready, strain out the solids, and discard them. Refrigerate the stock for up to 1 week, or freeze for up to 6 months in an airtight container.

Note: Salt doesn’t need to be added since rotisserie chickens are already seasoned.

Nutritional Information

Calories: 230, Fat: 9 g (3 g Saturated Fat), Cholesterol: 100 mg, Sodium: 115 mg, Carbohydrates: 4 g, Fiber: 1 g, Protein: 33 g.

0 minutes

Prep Time

270 minutes

Cook Time

Servings

230

Calories

Shop Ingredients

Makes 12 servings

1 leftover rotisserie chicken (bones and skin)

Not Available

8 sprigs thyme

Not Available

2 celery sticks, quartered

Not Available

2 carrots, quartered

Not Available

2 bay leaves

Brookshire's Bay Leaves - 0.15 Ounce

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$3.59$23.93/oz

1 yellow onion, peeled and quartered

Fresh Onion, Sweet - 0.6 Pound

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$0.89 avg/ea$1.49/lb

1 Tbs peppercorns

Brookshire's Whole Black Peppercorn - 2 Each

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$4.59$2.30 each

1 bunch parsley stems, tied with twine

Not Available

5 quarts water

Not Available

Nutritional Information

Calories: 230, Fat: 9 g (3 g Saturated Fat), Cholesterol: 100 mg, Sodium: 115 mg, Carbohydrates: 4 g, Fiber: 1 g, Protein: 33 g.

Directions

Using a 6-quart stockpot, combine all the ingredients. Cover the pot, and bring to a boil. Reduce to a simmer, and cook for 4 hours. Do not stir. Occasionally, skim the top with a spoon to remove fat and scum. When ready, strain out the solids, and discard them. Refrigerate the stock for up to 1 week, or freeze for up to 6 months in an airtight container.

Note: Salt doesn’t need to be added since rotisserie chickens are already seasoned.