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Homemade Chicken Stock or Bone Broth

An easy method to making chicken (or turkey) stock from raw chicken (with bones) or from a roasted chicken (or turkey).
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Prep Time 30 minutes
Cook Time 3 hours
Course Soup
Cuisine American
Servings 14 Cups
Calories 160 kcal

Equipment

  • 1 Stockpot - large stock pot - I used 8 Qt stockpot

Ingredients
  

  • 2 Onions - Large onions, Quartered with skins
  • 3 stalks Celery - cleaned and rough chopped
  • ½ Lb Carrots - baby carrots or washed whole carrots - rough chopped
  • 3-4 Lb Chicken Pieces - Raw with Bones - or a Whole Roasted Chicken Carcass with some meat
  • 1 Tbl Poultry Seasoning - can use 1 tsp each of 3 different spices (Parsley, Thyme, Sage, Rosemary - whatever you like)
  • ½ Tbl Salt
  • 5 Peppercorns - or 1 Tsp Ground Pepper
  • 3-4 Bayleaf

Instructions
 

  • Organize your ingredients. Wash / rough chop vegetables you want to add to your stock. (See my peppercorns?)
  • Place all ingredients into the stock pot and cover with about 1" of water.
  • Bring to Boil - Skim the scum
  • Reduce to Simmer - set timer for 30 minutes if you have used raw chicken with bones.
  • Remove chicken from the stock and let cool long enough to handle with your hands.
  • Remove the chicken from the bones - I use my hands... Store poached chicken in the fridge for a future use. Discard the skin, fat and any other gunk. (I got ~1.5 lbs of cooked chicken out of 3.7 lbs of raw chicken and bones...FYI)
  • Place BONES BACK INTO THE STOCKPOT.
  • Simmer stock for another 2.5+ hours. If you are in a pinch - taste after a minimum of 2 hours and see if the stock has *enough* flavor. See color difference in stock - across the 3 stock pics.
  • After 3+ hours of simmering - remove and discard the solids from your stock - using a sieve or a spider strainer or similar.
  • Place stock into a container to go into the fridge overnight.
  • The next day - you can remove some of the fat if you like from the top of the stock using a spoon / bowl...
  • Determine how you want to store the stock - some in the freezer / some for soup in the next couple of days?

Notes

The nutritional information contains all the chicken...and I'm not sure how these nutrition calculators handle the fact that we skimmed the scum and removed some of the fat.  So - take the calories with a grain of salt.  :) 

Nutrition

Calories: 160kcalCarbohydrates: 4gProtein: 13gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 50mgSodium: 270mgPotassium: 230mgFiber: 1gSugar: 2gVitamin A: 2866IUVitamin C: 4mgCalcium: 30mgIron: 1mg
Keyword Chicken, Chicken Stock, Raw Chicken, Roasted Chicken, Roasted Turkey, Turkey, Turkey Stock
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