Real Chicken Stock

Real chicken stock is made over a period of 3 to 4 hours to develop the flavor, so here it goes. You can buy chicken bones from your local butcher (mine charges a mere 49 cents a pound) or you can buy whole chickens and cut them up yourself, freeze the edible parts, and use the carcasses for the stock.

Real Chicken Stock Ingredients

• 8 pounds chicken bones

• cold water, to cover

• 1 cup sliced celery (1-inch pieces)

• 1 cup sliced carrot (1/2-inch pieces)

• 1 (8 ounce) onion, quartered

• 6 parsley stems

• 2 sprigs fresh thyme

• 1 bay leaf

• 10 whole black peppercorns

• 1 clove garlic

• cheesecloth

• kitchen twine

• salt to taste

How to Make Real Chicken Stock

1. Place the chicken bones in the bottom of a large stock pot and fill with enough cold water to cover the bones by about 2 inches. Bring the water to a gentle simmer over medium-low heat. The bubbles should just barely break the surface. After the stock has simmered for about 30 minutes, skim off any foam that forms on the surface or the edges of the pot and discard. Continue simmering another 90 minutes.

2. Add the celery, carrots, and onion to the stock pot. As the stock simmers, continue to skim off any foam. After 1 hour and 15 more minutes, wrap the parsley stems, thyme, bay leaf, peppercorns, and garlic in a small piece of cheesecloth and tie into a tidy package with kitchen twine. Add the seasoning bundle to the stock. Simmer for 45 more minutes (4 total hours simmering time); remove the seasoning bundle. Strain the stock through a fine mesh strainer lined with cheesecloth. Season to taste with salt.

Real Chicken Stock Nutritions

• Calories: 23.7 calories

• Carbohydrate: 5.2 g

• Cholesterol:

• Fat: 0.2 g

• Fiber: 1.6 g

• Protein: 0.9 g

• SaturatedFat:

• ServingSize:

• Sodium: 37.9 mg

• Sugar: 1.9 g

• TransFat:

• UnsaturatedFat:

Real Chicken Stock Reviews

• I dont have ice cube trays, so I use muffin pans. Each holds exactly 1/3 cup of stock, so it makes measuring how much I need for recipes very easy.

• This a really good stock I make mine the same the only thing that I do different is I use a large tea type ball and put all the spices in there that way I dont have to use the cloth. I also use the ball when I cook corned beef I put the spices in the ball that way I dont have to plow through all of the spices still have the flavor but no mess. I also strain the just of the chicken broth with a chinois....It is a very fine strainer really really fine.

• This recipe produces a good stock but seems overly fussy. Most recipes put all the ingredients in together. If all of the solids are going to be strained out, why bother with tying herbs up in cheesecloth. Also all of the ingredients are going to cook for at least of couple of hours so why bother staggering their addition. Just put them in at once.

• A bsic stock recipe to which I also added fresh sage leaves. Homemade stock is always great to have on hand and really SOOOO easy to make many quarts to freeze for fresh homemade stock anytime you need it. Better than the boxes/cans.

• I also add sage and sometimes thyme. i save vegetable peals and trimmings instead of using "good" veggies. onion skin adds nice color to the stock.

• I have been making stock like this for years I always have everyone I know save their turkey carcass after Thanksgiving for me. I roast the bones and veggies to a deep brown color as it enriches the flavor of the stock. I never use cheesecloth, just strain out all the bones/veggies.

• Vary Good

• In terms of ingredients, this recipe is almost identical to what I do. The biggest difference is that I use a pressure cooker which speeds cooking time considerably. I also add more garlic because I like it--no need to peel it even. To each their own, but I dont bother tying up the spices in cheesecloth (or in a tea ball). Everything gets strained at the end anyway, so it really isnt necessary.

• Very easy and worth the effort.

• Simple and reliable.