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

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 30 mins

    30 mins

    3 hrs

    Netgirl's Healthy Cookbook's Note:

    I would rather not use chicken to make stock for soups, but I haven't been able to find another way to make a tasty lower-sodium soup. I got this recipe from The Headache Prevention Cookbook but decreased the amount of salt significantly since sodium is supposed to be really bad for people with headaches, and people in general, according to Joel Fuhrman, M.D., author of Eat To Live.

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    Units: US | Metric


    1. 1
      Combine all ingredients in a large pot.
    2. 2
      Bring to a boil, skimming off any foam.
    3. 3
      Reduce heat to low, cover partially, and simmer for two hours.
    4. 4
      Cool in an ice bath to room temperature.
    5. 5
      Strain into a large bowl.
    6. 6
      Discard vegetables.
    7. 7
      Remove white chicken meat and save for another use, if desired.
    8. 8
      Refrigerate stock overnight or until fat congeals.
    9. 9
      Skim off and discard fat.
    10. 10
      Use the entire batch to make soup or freeze in ice-cube trays for up to three months.

    Ratings & Reviews:

    • on January 08, 2007


      This was a great way to make chicken stock! I didnt use the leeks- substituted celery instead. Thanks for all of the health info. on your profile page- I have been trying to eat healthier but dont really know how to read labels. Your info. should help!

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


    Nutritional Facts for Stock, Chicken

    Serving Size: 1 (4797 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 36.6
    Calories from Fat 1
    Total Fat 0.2 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 120.4 mg
    Total Carbohydrate 8.5 g
    Dietary Fiber 2.0 g
    Sugars 3.3 g
    Protein 0.8 g

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