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

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 5 mins

    5 mins

    2 hrs

    Louis Pujol's Note:

    A chicken stock used in a variety of soups

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    Units: US | Metric


    1. 1
      Wrap the parsley, thyme, and bay leaf in a piece of cheesecloth and secure the bundle with kitchen string to make a bouquet garni.
    2. 2
      Combine the bouquet garni, chicken parts, celery, carrots, onions and leeks in a large stockpot. Add enough water to just cover the ingredients (about 14 cups). Slowly bring to a boil over medium heat. Reduce the heat to as low as possible and let simmer, uncovered, for 3 hours, using a spoon or skimmer to regularly skim off the foam that rises to the surface. Taste and adjust to seasoning.
    3. 3
      Strain the stock into a bowl through a colander or strainer lined with cheesecloth. Let cool at room temperature for about 1 hour, then cover and refrigerate for at least 1/2 hour or up to overnight. With a large spoon, remove the hardened fat from the surface and discard it.
    4. 4
      Cover and refrigerate the stock for up to 3 days, or pour into airtight containers or zippered plastic freezer bags and freeze for up to 3 months.

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    Nutritional Facts for Chicken Stock

    Serving Size: 1 (875 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 238.2
    Calories from Fat 96
    Total Fat 10.7 g
    Saturated Fat 2.9 g
    Cholesterol 39.6 mg
    Sodium 118.3 mg
    Total Carbohydrate 22.9 g
    Dietary Fiber 4.4 g
    Sugars 8.9 g
    Protein 13.5 g

    The following items or measurements are not included:

    fresh thyme sprigs

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