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

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 10 mins

    10 mins

    4 hrs

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    Ingredients:

    Yield:

    quarts

    Units: US | Metric

    Directions:

    1. 1
      Heat all ingredients in a large stockpot to boiling.
    2. 2
      Reduce heat; simmer, partially covered, 3 to 4 hours, skimming surface occasionally and adding water if needed to keep ingredients immersered.
    3. 3
      Strain stock through sieve lined with double thickness of dampened cheesecloth; discard solids.
    4. 4
      Cool stock to room temperature; refrigerate, covered, until cold.
    5. 5
      Remove and discard fat from surface.
    6. 6
      Stock can be refrigerated, tighly covered, up to 3 days or frozen up to 2 months; reheat to boiling before using.

    Ratings & Reviews:

    • on December 14, 2003

      55

      This was great. The instructions were very clear and easy to follow. I used a chicken carcass from a roasted chicken and the stock turned out beautifully. I made it in to some to-die-for chicken stew and this stock made all the difference.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 29, 2006

      55

      This was great. I added 2 cloves of garlic and put everything in my crockpot and cooked it on high for about 10 hrs. Skimmed the fat off this morning after refrigerating overnight. I think that is a great method to get almost all the fat off. Will use it today for Chicken Gumbo. Thanks for a great recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 27, 2006

      55

      I happened to be making stock and looked on Zaar on a lark, and here's pretty much the same recipe I'm using! I'm using only necksand dried celery leaves as no celery. Otherwise, it's pretty much the same. Leaving mom and dad with quite a few frozen containers of stock to be used for soups, as canned broth not available here. Do remember to skim the surface, as that keeps the stock from being cloudy.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Chicken Stock

    Serving Size: 1 (3191 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 102.7
     
    Calories from Fat 47
    45%
    Total Fat 5.2 g
    8%
    Saturated Fat 1.4 g
    7%
    Cholesterol 19.8 mg
    6%
    Sodium 62.4 mg
    2%
    Total Carbohydrate 7.7 g
    2%
    Dietary Fiber 1.5 g
    6%
    Sugars 3.4 g
    13%
    Protein 6.3 g
    12%

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