dish
Basic Chicken Stock

2
Serves
20
Calories
3
Nutrients
0
Vitamins

Ingredients

2 pounds raw chicken bones *, excess skin and fat removed
4 stalks celery , roughly chopped into 1" pieces
3 cloves garlic , peeled
1/2 cup chopped parsley , stems included

Cooking Instructions

1. Place all ingredients in a stock pot large enough to hold everything easily. Cover with cold water.

2. Bring to a boil over high heat.

3. Reduce the heat and skim off any foam or fat that rises to the surface. Simmer for at least 2 hours, uncovered.

4. Strain and cool quickly. Refrigerate.

5. When the stock is thoroughly chilled, fat will rise to the top and solidify. Remove the solid fat and discard it.

* If you are using bones from a roasted chicken, return the stock to the stove after straining in Step 4, and simmer until it has good flavor.

Serving Size: 1/2 cup

Nutrition Information

Number of Servings: 2
Calories
20
Protein
4 g
Total Carbohydrate
2 g
Dietary Fiber
0 g
Soluble Fiber
0 g
Insoluble Fiber
0 g
Sugar
0 g
Total Fat
0 g
Saturated Fat
0 g
Monounsaturated Fat
0 g
Polyunsaturated Fat
0 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
0 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
0 g