Homemade Chicken Stock

SUBMITTED BY: Taste of Home Test Kitchen

"Peppercorns and a handful of herbs add the perfect seasoning to this low-sodium stock developed by our Test Kitchen home economists. To give it even more flavor, they first browned the chicken and sauteed the veggies."

RECIPE RATING:

Read Reviews (2)

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PREP TIME	10 Min
COOK TIME	3 Hrs 45 Min
READY IN	3 Hrs 55 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1 (3 pound) whole chicken
1 teaspoon canola oil
2 medium carrots, cut into chunks
1 medium onion, cut into chunks
3 sprigs fresh parsley
1 bay leaf
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/4 teaspoon whole peppercorns
2 1/2 quarts cold water
1 celery rib with leaves, cut into chunks

DIRECTIONS

Cut chicken into parts, reserving back and neck. In a soup kettle, cook chicken breast halves in oil over medium heat until browned, about 5 minutes; remove and set aside. Cook remaining chicken pieces, including back and neck, in two batches until browned; set aside. In the same pan, saute the carrots and onion until onion is tender.
Place seasonings on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag.
Return chicken to the pan. Add cold water, celery and spice bag. slowly bring to a boil over medium-low heat. Reduce heat; simmer, uncovered, for 30 minutes. Skim foam. Remove chicken breast halves from pan. Remove meat from bones; return bones to pan. Refrigerate chicken breast meat for another use.
Simmer stock, uncovered, 3-4 hours longer. Strain; discard chicken, bones, vegetables and spice bag. Refrigerate for 8 hours or overnight. Remove fat from surface.

FOOTNOTE

Nutritional Analysis: One cup equals 33 calories, trace fat (trace saturated fat), 1 mg cholesterol, 89 mg sodium, 6 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable.

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REVIEWS

Reviewed on Mar. 8, 2008 by DASH

I cut up the chicken into pieces (included the neck and giblets) and conv/baked in a shallow... MORE

Reviewed on Oct. 26, 2006 by Soifua

This was pretty good, for what it was. The seasoning were nice, but it still needed a couple... MORE

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