Easy Chicken Stock
Making your own stock can seem daunting, but the extra flavor and cost savings of this easy stock make it so worthwhile.
- 1 whole chicken carcass
- 1 medium yellow onion
- 3 small carrots
- 2 celery stalks
- 1 medium leek
- 1 fresh garlic bulb, cut in half crosswise
- 1 tablespoon whole black peppercorns, lightly crushed
- Pinch of salt
- Small bunch of thyme
- 1 handful of parsley
- 2 bay leaves
- Place chicken carcass in a 1 gallon stock pot.
- Roughly chop onion, carrot, celery and leek to about the same size and add to the stock pot. Add all remaining ingredients and cover with cold water to about 1-2 inches above the level of the ingredients. Bring to a boil and remove any frothy residue or fat that rises to the surface. Simmer for about 30-45 minutes, skimming as necessary.
- Strain through a fine strainer, reserve the stock and discard the cooked vegetables and chicken.
Use chicken stock in place of water when making soups, rice and sauces for added flavor.
48 calories, 0 g. fat, 2 mg. cholesterol, 43 mg. sodium, 9 g. carbohydrate, 2 g. fiber, 2 g. protein