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    You are in: Home / Recipes / Basic Chicken Stock Recipe
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    Basic Chicken Stock

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 45 mins

    15 mins

    3 hrs 30 mins

    Sue Lau's Note:

    Basic kitchen stuff. Or "How to avoid canned sodium 101". If you like salt, put it in on your own.

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    Units: US | Metric


    1. 1
      Place chicken and water in stockpot, making sure water level covers chicken.
    2. 2
      Bring to a boil over med-high heat, then reduce heat and simmer for about 30 minutes, skimming off foam, until it clears (try not to agitate too much from the bottom at this point).
    3. 3
      Add onions, carrots, celery, and bouquet garni sachet, and simmer uncovered for approximately 3 hours, maintaining water level to cover chicken.
    4. 4
      At the end of cooking time, strain mixture through a sieve (don't press the vegetables or mixture will cloud) into a clean pot and allow to cool.
    5. 5
      Refrigerate, then remove fat before using, if desired (it should rise to the top).
    6. 6
      You can freeze any you don't want to use right away at this point, or use immediately (I put my extra into ice-cube trays then into plastic bags once it has frozen).

    Ratings & Reviews:


    Nutritional Facts for Basic Chicken Stock

    Serving Size: 1 (5656 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 490.8
    Calories from Fat 245
    Total Fat 27.2 g
    Saturated Fat 7.6 g
    Cholesterol 176.2 mg
    Sodium 184.4 mg
    Total Carbohydrate 2.9 g
    Dietary Fiber 0.5 g
    Sugars 1.3 g
    Protein 54.9 g

    The following items or measurements are not included:

    bouquet garni

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