Homemade Chicken StockHomemade Chicken Stock
Homemade Chicken Stock
Homemade Chicken Stock
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Recipe - Grambling #728
2021 Sept Oct CC_Homemade Chicken Broth_HR_600x360.jpg
Homemade Chicken Stock
0
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
  1. 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
12
Servings
230
Calories

Shop Ingredients

Makes 12 servings
1 leftover rotisserie chicken (bones and skin)
Fresh Original Rotisserie Chicken
Fresh Original Rotisserie Chicken - 1 Each
$5.97
8 sprigs thyme
Not Available
2 celery sticks, quartered
Not Available
2 carrots, quartered
Not Available
2 bay leaves
Not Available
1 yellow onion, peeled and quartered
Fresh Onion, Sweet
Fresh Onion, Sweet - 0.6 Pound
$0.59 avg/ea was $0.95 avg/ea$0.99/lb
1 Tbs peppercorns
Not Available
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

  1. 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.